Makes 6 Servings
Macros: 265 cal, fat 2g, carbs 60g, protein 5g, fibre 6g
Ingredients:
1 cup finely chopped onion
1 cup finely chopped celery
1 cup finely chopped carrots
6 cloves garlic, minced
1 cup finely chopped italian parsley or arugula
1 tsp poultry seasoning
4 cups of cooked wild rice
2 cups grated apple
1 cup dried unsweetened cherries
Directions:
Water saute the onions, celery, carrots and garlic until onion is translucent and the carrots are soft. Depending on how small you chop them, this could take 15-20 minutes. Stir in grated apple and poultry seasoning and cook another minute or two. Add the parsley and cooked wild rice and stir until combined. Serve with CranPeary Relish (see recipe)
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