November 25, 2016
Side Dishes, Alcohol, Grains,
Vegetables, North American, Easy/Beginner Cooking, Make-Ahead, Christmas, Entertaining, Potluck, Thanksgiving, Skillet, Stove Top, No Eggs, Non-Dairy, Vegetarian, Wine, Wild Rice more
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"Realsimpledotcom continues to provide me w/intriguing recipes. I esp like this one since it's a good yr-rd side-dish option (esp to accompany chicken), but is also well-suited for the holiday season w/it's use of cranberries. It could also easily be made into wild rice stuffing for those who favor that genre of holiday dressing. ENJOY!"
Cook the rice blend according to package directions. Fold in the cranberries, cover & let stand for 10 min.
Meanwhile, heat the oil in a lrg skillet over med-high heat. Add the onion & cook, stirring frequently until tender (5-7 min). Add the mushrooms, 1/2 tsp salt & 1/4 tsp pepper. Cook until tender, tossing frequently (6-8 min more).
Add the wine & simmer until evaporated (about 1 min). Stir in the parsley & tarragon.
Add the mushroom mixture to the rice & toss to combine.
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A little while back I bought a lot of wild rice and have been looking for ways to use it. This was a perfect choice, and especially nice to add some dried cranberries. My wild rice took 50 minutes to cook.
I made half of a recipe because there were just two of us. There are plenty of delicious leftovers for tomorrow.
Delicious! A perfect accompaniment to our New Year's Eve brisket. We really loved the flavor which was enhanced by the mushrooms and tarragon and the cranberries, of course. Will definitely keep this recipe handy. This would make a great Company side dish.