Wild Rice and Mushroom Pilaf With Cranberries

Wild Rice and Mushroom Pilaf With Cranberries
Gentl & Hyers
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Serves 8
preparation
15
minutes
cooking
55
minutes
other
0
minutes

Ingredients

1 1/2
cups
long-grain and wild rice blend
3/4
cup
dried cranberries
3
tablespoons
olive oil
1
large onion, chopped
1
pound
mixed mushrooms (such as cremini, oyster, and shiitake), sliced
kosher salt and black pepper
1/2
cup
dry white wine
1/2
cup
chopped fresh flat-leaf parsley
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.
Kate Merker and Sara Quessenberry
October 2010

Nutritional Information

  • Per Serving
  • Calories 222
  • 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
What does this mean? See Nutrition 101.

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