Wild Rice with Mushrooms, Walnuts, and Dried Cranberries

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

It turns out very delicious if you replace olive oil with butter. If you couldn't find dried cranberries, use fresh ones mixed with 2–3 tablespoons of sugar.

Ingredients

Wild rice - 2 cups
Salt - to taste
Fresh Mushrooms - 12.3 oz
Celery stalk - 3 pieces
Spanish onions - 1 head
Olive Oil - 5 tablespoons
Peeled chestnuts - 4.6 oz
Dried cranberries with sugar - 6.9 oz
Chopped Sage Leaves - 2 tablespoons
Chicken Broth - 2 cups

Step by Step guide

Step 1

In a pot of boiling salted water, cook the rice until done, about 25 minutes.

Step 2

Meanwhile, preheat the oven to 356°F.

Step 3

Heat a skillet and add the thinly sliced mushrooms. Sauté, stirring, for a few minutes until most of the liquid evaporates. Then add 3 tablespoons of oil, finely chopped onion, and celery. Season with salt, mix well, and sauté for another 4–5 minutes, stirring.

Step 4

Drain the rice and transfer it to the skillet. Stir and remove from heat. Then add sage, cranberries, and slightly chopped walnuts. Season with salt again and mix.

Step 5

Transfer the rice to a greased baking dish, add the remaining oil, pour in the broth, and cover with a lid. Bake in the oven for 45 minutes, uncovering the lid after 30 minutes to allow the top to brown slightly.