Rating: 4 stars
774 Ratings
  • 5 star values: 479
  • 4 star values: 60
  • 3 star values: 124
  • 2 star values: 54
  • 1 star values: 57

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Credit: Gentl + Hyers

Recipe Summary

total:
55 mins
hands-on:
15 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the rice blend according to the package directions. Fold in the cranberries, cover, and let stand for 10 minutes.

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  • 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.

Nutrition Facts

222 calories; fat 6g; saturated fat 1g; sodium 127mg; protein 5g; carbohydrates 40g; sugars 9g; fiber 3g; iron 1mg; calcium 23mg.
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