Wild Rice and Mushroom Pilaf With Cranberries
Serves 8|
Hands-On Time:
|
Total Time:
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
- 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.
Nutritional Information
- Per Serving
- Calories 222
- Fat 6g
- Sat Fat 1g
- Cholesterol 0mg
- Sodium 127mg
- Protein 5g
- Carbohydrate 40g
- Sugar 9g
- Fiber 3g
- Iron 1mg
- Calcium 23mg
What does this mean? See
Nutrition 101
.
Similar Recipes
Quick Tip
This dish is also tasty with chopped dried apricots or cherries in place of the cranberries.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
