This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"And they bought an Owl, and a useful Cart,/ And a pound of Rice, and a Cranberry Tart."
-Edward Lear, Poet
This is the perfect recipe for holiday meals. The savory mushrooms and wild rice combine with the sweet cranberries to hit all the taste buds. Serve this with holiday turkey or roast pork tenderloin.
Servings: 4 | Serving size: about 1 1/2 cups
Cooking Time: 60 Minutes
This recipe can be multiplied by 2, 3, 4.
This recipe can be divisible by 2.
This recipe does not make very good leftovers.
|1 cup||wild rice|
|1 tsp||olive oil|
|1 small||onion (diced)|
|8 ounces||crimini mushrooms (sliced)|
|1/4 cup||dried sweetened cranberries|
|1/4 cup||chopped pecans|
|1 Tbsp||fresh rosemary|
In a medium sauce pan, heat the water and salt. When the water boils, stir in the wild rice.
Reduce heat to medium-low and simmer, partially covered, for about 40 minutes.
Do not boil away all of the liquid and do not stir the rice.
When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes.
While the rice is cooking place the olive oil in a large skillet. Add the onion and cook for about 3 minutes, tossing frequently.
Add the mushrooms, cranberries and pecans. Toss until well blended. Add the rosemary and the salt and cook for about 10 minutes.
Mix the cooked rice with the mushroom and cranberry mixture. Serve.
Serving size: about 1 1/2 cups
Amount Per Serving
|Calories 251||Calories from Fat 56|
|% Daily Value|
|Total Fat 7g||10%|
|Saturated Fat 1g||3%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 42g||14%|
|Dietary Fiber 5g||18%|
|Vitamin A 0%||Vitamin C 5%|
|Calcium 3%||Iron 7%|
|Vitamin K 2 mcg||Potassium 509 mg|
|Magnesium 88 mg|