• 1 cup wild rice 
• 1 3/4 cups vegetable stock
• 1 teaspoon salt, divided
• 1 tablespoon olive oil
• 1 cup chopped onion
• 1 cup chopped celery
• 4 cups chopped WP Rawl Farms® Collard Greens
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried rosemary 
• 1/2 cup dried cranberries
• Thyme leaves from 5 sprigs

Dressing:

• 1 tablespoon good quality olive oil
• 1 tablespoon spicy brown mustard or Dijon mustard
• 1 tablespoon maple syrup

1. Prepare rice. Combine rice, vegetable stock, and 1/2 teaspoon salt in a medium-sized stock pot. Bring to a boil, then cover and reduce heat to a simmer and cook for 45 minutes. Turn off heat and let sit for 10 minutes to steam.
2. While the rice is cooking, prepare the remaining ingredients. Add olive oil, onion and celery to a large sauté pan over medium heat. Sauté until translucent, about 5 minutes. 
3. Add collard greens and continue to sauté until wilted, another 3 minutes. Add remaining salt (1/2 teaspoon), plus black pepper and dried rosemary. Turn off heat.
4. When rice is done cooking, add to the sauté pan and toss together. Mix in dried cranberries and thyme. Set aside.
5. In a small bowl, mix together dressing ingredients until uniform consistency forms. Drizzle over the wild rice stuffing before serving. Serve warm or room temperature

Recipe courtesy of Chelsey Amer Nutrition.