Serves 6

A beautiful accompaniment to any fall meal. Serve warm or cold. It’s easy to make this ahead and toss in the blueberries and lemon zest just before serving.

The day before:

1 cup wild rice, rinsed and soaked overnight in a bowl with enough water to cover the rice by about 2”

The next day:

Drain the rice. In a medium pot, bring the rice and 3 cup chicken stock to a boil and simmer, covered for 1 hour, until the liquid has been absorbed and the rice has popped.

Meanwhile, in a medium skillet, saute:

½ a large onion, diced

4 cloves minced garlic

1 tbsp butter

Saute on medium-low for about 5 minutes. Season with a bit of salt. Then add 1 heaping cup of sliced mushrooms. Cook until the liquid has released and evaporated.

Remove from heat and stir in 12 fresh sage leaves, finely sliced or 1 tsp dried sage leaves (not powder). Season with salt and pepper. Set aside to cool slightly.

Toast ½ cup pine nuts at 350°F for 5-7 minutes. Set aside.

Toss the cooked wild rice with the sautéed vegetables and the pine nuts. Taste and adjust seasoning.

Just before serving, toss in ½ cup fresh blueberries and the zest of 1 lemon. Toss and serve.