Serves: 6
Total Calories: 594

3 1/2 cups chicken broth
1 cup wild rice
1/2 cup long grain brown rice (jasmine, texamati, basmati, etc)
2 bay leaves
4 sprigs fresh thyme
1 cup minced red onion
3 tablespoons olive oil
1 carrot diced into very small cubes
1 small zucchini diced into very small cubes
1/2 cup dried red cherries (or cranberries)
1 tablespoon chopped parsley
salt and pepper

Bring the chicken broth to a boil in a medium pot. Stir in wild rice, brown rice, 1 bay leaf, and 2 sprigs of the thyme. Bring to a boil, reduce heat to low and simmer, covered, 20 minutes. Meanwhile, in a medium pan, sauté onion in olive oil over medium heat until they begin to soften, about 4–5 minutes. Add carrots and zucchini. Soften a few more minutes. Add the cherries, the last bay leaf, and final 2 sprigs of thyme. Cook 1–2 minutes more. Remove from heat. Once rice has cooked 20 minutes, add vegetable/fruit mixture. Stir in. Replace cover. Cook 20 minutes more for a total cooking time of 40 minutes for the rice. Remove from heat and let sit about 10 minutes. Stir in parsley, black pepper, and salt to taste.

Nutritional Facts:

Serves: 6
Total Calories: 594
Calories from Fat: 96

More Recipes from the Whole Foods Allergy Cookbook Cookbook:
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Tarragon Roast Potatoes
Potato Chips
New Potatoes with Parsley
Mashed Potatoes
Holiday Orange Sweet Potato Bake
Everyday Sweet Potato Bake
Rosemary Garlic Fingerling Potatoes
Herbed Jerusalem Artichokes
Butternut Squash with Maple Syrup
Acorn Squash with Cranberries (or Cherries)
Saffron Jasmine Rice
Coconut Rice
Wild Rice Pilaf with Cherries, Zucchini, and Carrots
Brown Rice with Celery and Mushrooms
Curried Rice with Raisins
Rice Pilaf
Lemon Quinoa
Millet with Sage and Red Bell Pepper
Polenta
Sausage, Dried Fruit, and Apple Stuffing
Dora's Cranberry Sauce
Cornbread and Wild Mushroom Stuffing
Caramelized Onion Gravy
Avocado Raita