1 shallot minced
2 cloves garlic minced
1 teaspoon dried rosemary
1 cup wild rice blend rinsed and drained
2 ¾ cups low-sodium vegetable broth
juice of 2 mandarin oranges about ¼ cup
½ cup dried cranberries
1.5 tablespoons pure maple syrup
1 tablespoon tamari
1 tablespoon Dijon mustard
¼ teaspoon salt
⅓ cup chopped pecans toasted, if desired
Heat the oil in a pot over medium heat on the stove. Add the shallots and garlic and sauté until soft and translucent, about 3 to 4 minutes. Add the rosemary by crushing it between your fingers as you sprinkle it in. This releases the oils of the dried herb and makes it more flavorful. Sauté 1 minute until fragrant. Add the rice, stir, and sauté about 2 minutes to toast the rice and bring out the nutty flavors. Add the vegetable broth, mandarin juice and dried cranberries. Stir and bring to a boil. Cover, reduce heat to medium-low and simmer for about 45 minutes, until all of the liquid is absorbed and the rice is cooked through. Turn off the heat and let the rice sit, covered, for about 10 minutes before fluffing with a fork. Meanwhile, in a small bowl, whisk together the the maple syrup, dijon and tamari until smooth. Pour it into the rice mixture and stir until well incorporated. To toast the pecans, add them to a dry non-stick skillet over medium-low heat. Cook, stirring frequently to prevent burning, for 3 to 5 minutes. You'll know they're done when they turn a shade darker and become fragrant. Add the pecans to the rice and stir to combine. Serve warm or at room temperature.