Step 1

In a large sauce pan combine the wild rice and low sodium veggie broth. Bring to a boil, reduce heat, cover, and let simmer for 30-40 minutes. You want to cook the rice until the liquid is completely absorbed.

Step 2

Preheat a large nonstick pan over medium heat while the rice cooks. Once the pan is hot add the onion and celery and cook until the onion is soft. Add the mushrooms, garlic, tamari, sage, thyme, and cook for 10 minutes.

Step 3

Add the mushroom mixture, diced apple, and walnuts to the rice. Mix until everything is well combined. Taste and season as desired.

Step 4

Serve immediately.