Earthy wild rice, browned mushrooms, tart cranberries and toasted pecans create a naturally gluten-free side with enough texture and color for the holiday table.

Recipe Summary

Prep: 15 min
Cook: 55 min
Total Time: 1 hr 10 min
Servings: 8
Estimated Cost per Serving: $1.70

Ingredients

2 cups (360 g) wild rice blend, rinsed
4 cups (960 ml) low-sodium vegetable stock
2 tbsp olive oil
8 oz (227 g) cremini mushrooms, sliced
1 small onion, diced
3/4 cup (90 g) dried cranberries
3/4 cup (85 g) toasted pecans, chopped
2 tbsp chopped parsley and 1 tsp thyme
1 tbsp lemon juice, salt and pepper

Instructions

Combine rice and stock in a saucepan; bring to a boil, cover and simmer 40–50 minutes until tender. Drain excess liquid.
Meanwhile heat oil in a wide skillet and brown mushrooms undisturbed for 4 minutes.
Add onion and cook 5–6 minutes until soft; season lightly with salt and pepper.
Fold cooked rice, cranberries and thyme into the skillet and heat through for 3 minutes.
Remove from heat and add pecans, parsley and lemon juice.
Taste, adjust seasoning and serve warm.