Warm wild rice salad has a delicious combination of flavors and textures and makes a lovely, fast gluten-free side dish!
Heat olive oil in a large sauce pan over medium heat.
Add onion and sauté for 3-5 minutes, until softened. Add garlic and sauté an additional 30 seconds.
Add rice and stir to coat in the oils and onions, about 30 seconds.
Add broth, increase heat to high and bring to a boil.
Once boiling, reduce heat to medium-low and cover. Cook 13-15 minutes, until rice is cooked. Remove from heat and let cool a few minutes.
Stir in dried cranberries, chopped nuts and crumbled goat cheese. Season to taste with salt and pepper and serve warm. Drizzle with balsamic vinegar or a squeeze of lemon juice and sprinkle with fresh chopped parsley, if desired.
You can use walnuts or pecans for this recipe. I like to lightly toast mine in a small saute pan for a couple of minutes over medium-low heat to help bring out their nutty flavor.
I have substituted 1/4 cup of grated Parmesan cheese for the goat cheese and that was delicious as well.