Description
A delicious and nutritious wild rice dish perfect for your Thanksgiving table, featuring earthy flavors, vegetables, and cranberries.
Ingredients
Scale
- 1 cup wild rice
- 4 cups vegetable broth
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup mushrooms, sliced
- 1/2 cup dried cranberries
- 1/2 cup pecans, chopped
- 2 tablespoons olive oil
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Rinse the wild rice under cold water. In a large pot, bring the vegetable broth to a boil.
- Add the wild rice to the boiling broth, reduce to a simmer, cover, and cook for about 45-60 minutes, until the rice is tender.
- In a skillet, heat olive oil over medium heat. Add onions, carrots, and celery, and sauté for 5 minutes until they begin to soften.
- Stir in the mushrooms and cook until they are softened, releasing their moisture and flavor.
- Add the dried cranberries, cooked wild rice, and chopped pecans to the skillet. Mix well to combine all the flavors.
- Season with thyme, salt, and pepper to taste. Serve warm, and enjoy the rich aromas wafting through your kitchen!
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of vegetable broth.
- Prep Time: 15
- Cook Time: 60
- Category: Side Dish
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg