Wild Rice and Mushroom Pilaf With Cranberries

Wild Rice and Mushroom Pilaf With Cranberries in a Brown Bowl
Photo: Gentl + Hyers
Hands On Time:
15 mins
Total Time:
55 mins
8 serves


  • 1 ½ cups long-grain and wild rice blend

  • ¾ 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

  • ½ cup dry white wine

  • ½ cup chopped fresh flat-leaf parsley

  • 2 tablespoons chopped fresh tarragon


  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.

Nutrition Facts (per serving)

222 Calories
6g Fat
40g Carbs
5g Protein
Nutrition Facts
Calories 222
% Daily Value *
Total Fat 6g 8%
Saturated Fat 1g 5%
Sodium 127mg 6%
Total Carbohydrate 40g 15%
Total Sugars 9g
Protein 5g
Calcium 23mg 2%
Iron 1mg 6%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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