Thanksgiving is now less than a week away and cooks across the country are scrambling to prepare for next weeks’ feast. If time is running out and you are looking for a quick and easy side dish, give this delicious recipe a try… it just might end up on your “every year” menu.—

While they are often used with turkey leftovers for a delicious “day-after” soup, beans can also be used in a variety of side dishes on Thanksgiving day. This Lentil and Wild Rice recipe features the earthy flavor of lentils and rice, combined with the sweet flavor of dried cranberry’s, and the crunch of toasted walnuts. It only takes about 30 minutes to put together, and fits perfectly along side any traditional Thanksgiving dish.

What you need:

1. 1 package Hurst’s® Garlic and Herb Lentils
2. 1 cup chopped onion
3. 4 cups cooked wild rice
4. 6 oz. dried cranberry’s
5. 8 oz. almond slivers
6. 1/2 cup chopped green onion
7. 1 tbs. olive oil
8. Salt and Pepper to taste

1. Pour the lentils into a colander or sieve. Rinse and sort through the lentils, checking for any stones or debris and discard.

2. In a large pot over medium-high heat, sauté the onion with the olive oil. When the onion becomes translucent and starts to brown, add 4 cups of water and rinsed lentils. Bring to a rolling boil, then reduce the heat and simmer the lentils (covered) for 20 minutes.

3. After 20 minutes, remove the lid and add Hurst’s Garlic and Herb seasoning. Stir to combine and remove from the heat.

4. While the lentils begin to cool, pour the almonds into a pan. Over medium-low heat, begin to toast the almonds. Pay close attention (burn easily!) and just when they begin to turn golden brown, remove from the heat and set aside.

5. Add all ingredients into a large bowl and mix thoroughly. Garnish with some of the chopped green onion and serve warm or cold.

*This is my recipe for MLLA #29, this month hosted at Lisa’s Kitchen. As always, Hurst is sponsoring this great blog event so be sure to get your recipes in for your chance to win the great prizes!