Directions

• In a saucepan, combine 1½ cups wild rice, ½ cup dried cranberries, 2½ cups vegetable broth, 2¼ cups fresh apple juice, ¼ tsp dried oregano, ¼ tsp black pepper and ¼ tsp dried thyme. Bring to a boil, then reduce the heat to low. Allow the rice to simmer, partially covered and stirring occasionally, for about 55 minutes until the liquid has been absorbed, or until the rice is cooked to your liking.
• About 10 minutes before the rice is ready, core and dice the apple.
• Steam the chopped broccoli florets in a steamer for about 5 minutes, or until softened and vibrant in color.
  
• In a large frying pan or sauté pan, heat an additional ¼ cup of vegetable broth until hot. Add the diced apple, and stir for 3 minutes. Next, add the minced garlic and chopped pecans. Sprinkle with ¼ tsp nutmeg and stir for a few minutes more.
• Add the cooked wild rice and steamed broccoli to the apple mixture and stir well.
• Serve while hot.