Description

This wild rice and mushroom recipe with Cranberry and Parsley Confetti is a special yet easy side dish. Vibrant red cranberries and green parsley add a delightful visual pop and fresh flavor to this hearty, family-friendly meal.

Ingredients

Scale

1 cup wild rice, pure or blend
8 oz cremini or white button mushrooms, sliced
1 medium yellow onion, diced
3 cloves garlic, minced
0.5 cup dried cranberries
0.25 cup fresh Italian parsley, chopped
4 cups vegetable or chicken broth, low-sodium
1 Tbsp olive or avocado oil
Salt, to taste
Pepper, to taste

Instructions

Sauté Aromatics: Heat 1 Tbsp olive oil in a large 10-inch skillet over medium heat. Add diced onion; cook until softened and translucent, 5-7 minutes. Stir in minced garlic for one minute until fragrant.
Brown Mushrooms: Add sliced mushrooms to the pot. Cook, stirring, until they release liquid and begin to brown on edges, 5-7 minutes. (If the pan looks dry, splash in 1-2 Tbsp more oil.)
Add Wild Rice and Broth: Stir in 1 cup wild rice. Pour in 4 cups broth; bring to a boil. Reduce heat to low, cover, and simmer 45-50 minutes until rice is tender and liquid absorbed.
Finish with Confetti: Remove from heat, keeping covered for 5 minutes. Stir in 0.5 cup dried cranberries and 0.25 cup fresh chopped parsley. Fluff with a fork.

Notes

Cook mushrooms in batches if needed for better browning to prevent overcrowding the pan. For special diets, ensure broth is certified gluten-free for a gluten-free dish and use oil for sautéing for a dairy-free option.

Prep Time: 15 minutes
Cook Time: 65 minutes
Category: Side Dish
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 300 calories
Sugar: 10 g
Sodium: 250 mg
Fat: 3 g
Saturated Fat: 0.5 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 4 g
Protein: 5 g
Cholesterol: 0 mg

Keywords: wild rice, mushrooms, cranberries, parsley, side dish, easy, healthy, weeknight, gluten-free, vegetarian