Description
A delightful blend of wild rice, mushrooms, and cranberries, perfect for the holiday table.
Ingredients
Scale
- 1.5 cups wild rice blend
- 4 cups vegetable broth
- 0.5 cups onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces cremini mushrooms, sautéed until golden
- 8 ounces button mushrooms
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme
- 0.25 cups fresh parsley, chopped
- Salt, to taste
- Black pepper, to taste
- 0.25 cups white wine
- 0.5 cups toasted pecans or walnuts
- 0.5 cups dried cranberries
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sauté until translucent.
- Add the cremini and button mushrooms, cooking until golden brown and tender.
- Stir in the wild rice blend and toast for a couple of minutes.
- Pour in the vegetable broth, white wine, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for about 45 minutes until the rice is cooked.
- Stir in dried cranberries, toasted nuts, and parsley. Mix well and adjust seasoning if necessary.
Notes
For a richer flavor, use butter instead of olive oil. Can be made a day ahead and reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Thanksgiving, Pilaf, Wild Rice, Vegetarian, Holiday Side