About recipe

Wild rice with sautéed mushrooms and dried cranberries is a perfect heart-healthy side dish for your holiday dinner table. Wild rice is low in sodium and high in fiber, helping to slow down digestion, lower cholesterol levels, and keep blood sugar steady. This year, we’re proud to serve this dish in our clients’ special holiday meal bag. We hope you enjoy it as much as they do!

Recipe adapted from Real Simple

Photo by Wisconsin Department of Natural Resources

Ingredients (serves 1)

• 1 cup long-grain and wild rice blend
• 2 cups vegetable stock or water
• 3/4 cup dried cranberries
• 3 Tablespoons olive oil
• 1 large onion, chopped
• 1 pound mixed mushrooms (such as button and shiitake), sliced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup dry white wine
• 1/2 cup chopped fresh flat-leaf parsley

Preparation

1. Cook the rice blend: Place the rice in a saucepan and add stock or water. Bring to boil over high heat. When the water has reached a boil, lower the heat to maintain a slow but steady simmer and cover the pan. Cook at a simmer for 45 minutes. Rice should be chewy and some of the grains will have burst open. It may need an additional 10-15 minutes. When the rice is done, pour it into a strainer to drain off any remaining liquid. Return to saucepan, off heat. Fluff with a fork.
2. Fold in cranberries, cover, and let stand for 10 minutes.
3. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring frequently, until tender, 5 to 7 minutes. Add the mushrooms, salt, and pepper and cook, tossing frequently, until tender, 6 to 8 minutes more. Add the wine and simmer until evaporated, about 1 minute. Stir in the parsley.
4. Add the mushroom mixture to the rice and toss to combine.