Recipe from The Mystic Cookbook by Denise and Meadow Linn, Hay House 2012 (Reprinted with permission)

In some cultures rice is considered a gift from the gods and is treated with great respect. It’s often thrown in wedding ceremonies as a symbol of fertility and prosperity, and as such, eating rice is a wonderful way to internalize the energy of prosperity.

 Wild rice is actually a type of grass. It’s grown primarily in the upper Midwest and in southern Canada. It has a wonderful, nutty flavor that pairs really well with the cranberries and pecans in this dish. Serve with roasted pork or chicken. Or, try it cold, tossed with arugula and crumbled feta, and dress with balsamic vinegar and extra virgin olive oil for a delicious autumn salad.

 Serves 4-6

1½ cups uncooked wild rice

½ cup chopped green onions

¼ cup dried cranberries

½ cup pecans, toasted and chopped

¼ tsp. sea salt

2 Tbsp. extra virgin olive oil

Bring 6 cups water to a boil. Add the wild rice, stir, and return to a boil. Cover and reduce heat to low. Simmer until the rice is cooked and soft but still has a bit of a crunch, about 35 minutes. Drain. Meanwhile, toast the pecans on a small baking dish in the oven at 350ºF until they’re fragrant, approximately 10 minutes. You’ll know when they’re done as the kitchen will be perfumed with the delicious scent of pecans. (You can purchase roasted pecans, but there’s something so alluring about making them yourself.) When they’re cool enough to handle, chop them. In a large bowl, combine the wild rice, green onions, cranberries, and pecans. Dress with salt and olive oil.