Ingredients

• 1 cup wild rice
• 2 tablespoons sunflower oil (any oil of your choice works(for cooking the rice)
• 1 celery heart, minced (with leaves still on)
• 1 small white onion, finely chopped
• 2 tablespoons olive oil (any oil of your choice works(for sauteeing the onion)
• 1/4 cup chopped walnuts
• 2 mcintosh apples, cored and chopped
• 2 tablespoons port wine
• 1 teaspoon dried parsley

Instructions

1. Boil 2 cups of water in a large saucepan with a few shakes of table salt, and put the rice in it. Stir in the oil and cover, let cook on medium heat for 15-20 minutes or until an "al dente" texture.

2. While the rice is cooking, turn on another burner and sautee the chopped onion in 2 TB oil of your choice until somewhat translucent, about 15-20 minutes.

3. Turn the burners off to but leave the saucepan on with the rice and water. Fluff up with a wodden spoon or fork to evenly distribute the oil and you'll need the extra water too.

4. In a small bowl, combine the port and parsley.

5. Pour the sauteed onion, chopped celery, chopped apple, walnut bits, into the rice pan and mix.,

6. Pour on the port and parsley mixture, and blend well.

7. Turn the saucepan's burner back on, on medium-low heat, and cover again. Let cook another 8-10 minutes.

8. Uncover, fluff with a wooden spoon or fork, and let stand for 5 minutes prior to serving or stuffing.