Wild Rice and Mushroom Pilaf With Cranberries

wildriceandmushroom-pilaf-cranberries
Photo by Gentl & Hyers
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  • Serves 8
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    Nutritional Information

    Per Serving

    • Calories 222 calories
    • Fat 6 g
    • Sat Fat 1 g
    • Cholesterol 0 mg
    • Sodium 127 mg
    • Protein 5 g
    • Carbohydrate 40 g
    • Sugar 9 g
    • Fiber 3 g
    • Iron 1 mg
    • Calcium 23 mg

Cook the rice blend according to the package directions. Fold in the cranberries, cover, and let stand for 10 minutes.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, ½ teaspoon salt, and ¼ teaspoon 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 and tarragon.Add the mushroom mixture to the rice and toss to combine.

Ingredients

  1. Check 1 1/2 cups long-grain and wild rice blend
  2. Check 3/4 cup dried cranberries
  3. Check 3 tablespoons olive oil
  4. Check 1 large onion, chopped
  5. Check 1 pound mixed mushrooms (such as cremini, oyster, and shiitake), sliced
  6. Check kosher salt and black pepper
  7. Check 1/2 cup dry white wine
  8. Check 1/2 cup chopped fresh flat-leaf parsley
  9. Check 2 tablespoons chopped fresh tarragon

Directions

  1. Cook the rice blend according to the package directions. Fold in the cranberries, cover, and let stand for 10 minutes.
  2. 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, ½ teaspoon salt, and ¼ teaspoon 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 and tarragon.
  3. Add the mushroom mixture to the rice and toss to combine.