Cranberry-Walnut Wild Rice

“I’ve always loved wild rice, but for some reason had been a little intimidated to make it. Which of course was silly, because it really isn’t that hard and lends itself to lots of creative variations.” – April Ferre

Cranberry-Walnut Wild Rice

Course: Side Dishes – Rice & Beans


  • 3 Cups Chicken Stock
  • 2 Cups Wild Rice Medley Rinsed
  • 1/4 Cup Meyer Lemon Juice
  • 8 Ounces Fresh Mushrooms Sliced
  • 1 Red Onion Chopped
  • 3 Cloves Garlic Minced
  • 2 Tablespoons Olive Oil
  • Salt & Pepper
  • 1/2 Cup Dried Cranberries
  • 1/2 Cup Walnuts Toasted & Chopped
  • 3 Sprigs Fresh Lemon Thyme Finely Minced


  • Bring chicken stock and wild rice to a boil. Reduce heat to a simmer. Cover and cook about 40 minutes, until the stock is absorbed.
  • Add lemon juice, stir to fluff, then cover and set aside. Meanwhile, sauté mushrooms, red onion and garlic in olive oil until softened.
  • Remove from heat; add lemon thyme and season with salt and pepper. Add sautéed vegetables, cranberries, and walnuts to rice and stir to combine.


This is a large recipe, but it can easily be halved.

2012 Recipe – April Ferre – From