• 1 cup wild rice
• 1 3/4 cups vegetable stock
• 1 teaspoon salt, divided
• 1 tablespoon olive oil
• 1 cup chopped onion
• 1 cup chopped celery
• 4 cups chopped Nature’s Greens collard greens
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried rosemary
• 1/2 cup dried cranberries
• Thyme leaves from 5 sprigs

Dressing:

• 1 tablespoon good quality olive oil
• 1 tablespoon spicy brown mustard or Dijon mustard
• 1 tablespoon maple syrup