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Cranberry-Walnut Wild Rice
Course:
Side Dishes - Rice & Beans
Ingredients
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
Instructions
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.
Notes
This is a large recipe, but it can easily be halved.