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Prep Time: 15 minutes Cook Time: 1 hour Total Time: 1 hour 15 minutes Serves: 8 servings WILD RICE: 2 cups wild rice blend (You can also use all wild rice, if desired) 4 cups veggie stock, organic (You can also use water instead) 1 tablespoon vegan butter 1 teaspoon sea salt 1 teaspoon black pepper 2 tsps garlic powder 2 tsps onion powder 2 tsps smoked paprika 2 tsps dried oregano 2 fresh thyme sprigs STUFFING TOPPINGS: 1 tablespoon Extra virgin olive oil 2 garlic cloves, minced 2 celery stalks, diced small 1 medium red onion, chopped 1 Gala apple, diced (See Post for best apple options) 1 cup dried cranberries, organic 1 cup halved almonds, optional (You can sub with your fave nuts) cup toasted pecans (See Post for details on toasting) handful of pomegranate arils cup pumpkin seeds, toasted teaspoon sea salt teaspoon black pepper teaspoon garlic powder teaspoon dried thyme RINSE + COOK THE WILD RICE: Rinse the wild rice blend in fresh cold water once or twice and shake to drain

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