members recipes

*To cook Wild Rice, 1 cup dry rice and 4 cups cold water, bring to a boil, reduce heat to simmer for 30 minutes. Leave pot on the burner, turn off burner and leave there for another 30 minutes.

Ingredients
2/3 cup pecans
2 ramps (wild leaks) or 1 regular leek
5 cloves garlic
1/2 cup avocado oil (or good quality olive oil)
4 cups COOKED wild Rice*
1 tsp salt
1/2 tsp dried oregano
2 tsp fresh parsley

Method
Preheat oven to 350
line baking sheet with parchment paper. Place pecans and garlic evenly on tray, spritz with a bit of olive oil and half of teh salt. Toast for 10 minutes. ramps should be golden and the garlic fragrant.

Menawhile, heat avocado oil in pan over medium heat, add everything together and heat through. Remove from heat and add chopped parsley.