- 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.
- 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.
- 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.
- When rice is done cooking, add to the sauté pan and toss together. Mix in dried cranberries and thyme. Set aside.
- 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.