Sweet, savory, delicious, and healthy! Crisp it up in the oven or the air fryer when you're done!
- 2 Tbsp olive oil + more to coat baking dish + more for drizzling on the top
- 1 large yellow onion, finely chopped
- 2 stalks celery, chopped (about ½ cup)
- 2 medium Granny Smith apples, peeled and diced
- 2 medium cloves garlic, peeled and finely minced
- 2 Tbsp fresh thyme leaves, minced
- 1 tsp kosher salt + more to taste
- ½ cup dry-ish white wine, such as Sauv Blanc or Chardonnay
- 4 cups low-sodium vegetable broth
- 2 cups uncooked wild rice blend
- 1 cup uncooked quinoa, rinsed well
- 1 ½ cup dried cranberries
- 1 cup raw pecans
- ½ cup chopped fresh Italian parsley + ¼ cup more for topping after baking
- ¼ cup fresh sage leaves, minced
- Add oil to the pot of the pressure cooker. Use the Sauté setting. When the oil is hot, add the onions and celery and cook, stirring occasionally, until soft (about 5 minutes). Add the apples, garlic, thyme, and salt. Cook, stirring frequently, for one more minute. Stir in wine and then add broth and rice.
- Add quinoa and wild rice, stir to combine. Cook on high pressure for 25 minutes, then do a quick release.
- Stir in cranberries, pecans, ½ cup parsley, and sage. Taste and add additional salt, if desired.
In conventional oven:
Preheat oven to 350 degrees Fahrenheit. Rub a 9x13 inch casserole dish with a little olive oil. Lightly scoop the rice mixture into the casserole dish, lightly mounding it instead of mashing it down.
Bake until golden brown, 25-30 minutes. Drizzle with a little more olive oil and sprinkle with remaining chopped parsley. Serve.
In Air Fryer Oven:
Preheat air fryer oven to 350 degrees Fahrenheit. Rub a 8"x 8" inch casserole dish with a little olive oil. Lightly scoop the rice mixture into the casserole dish, lightly mounding it instead of mashing it down.
Bake until golden brown, 15 minutes. Drizzle with a little more olive oil and sprinkle with chopped parsley. Serve.
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