This recipe is the perfect fusion of earthy and nutty flavors and textures.: Wild Rice with Mushrooms, Pecans, and Cranberries

 

Wild Rice with Mushrooms, Pecans, and Cranberries

Wild rice is sautéed with onions and mushrooms and then mixed with bacon, pecans, and cranberries. It’s an incredible combination that will leave you wanting more.

Makes 8 to 10 servings

Ingredients:

• 1½ sticks (12 tbsp.) butter, divided, plus more for the baking dish
• 1 onion, diced
• 8 oz. fresh mushrooms, sliced
• 2 tbsp. dry sherry
• 1¼ tsp. salt, divided
• 1 tsp. ground black pepper, divided
• 2 c. cooked wild rice
• 2 c. cooked jasmine rice
• 4 strips bacon, cooked crisp, and crumbled
• ½ tsp. dried thyme
• 1 bay leaf, the stem removed, and the leaf crumbled
• 2 tbsp. chopped flat-leaf parsley, plus more to garnish
• 1½ c. chicken stock
• ½ c. chopped pecans
• ½ c. dried cranberries

Instructions:

1. Preheat the oven to 325°F. Butter a 9 by 13-inch baking dish.
2. In a large heavy skillet over medium-high heat, melt 4 tablespoons of the butter. Add the onion, and sauté it for 8 to 10 minutes until it becomes translucent, and then add the mushrooms, sherry, ¼ teaspoon of the salt, and ¼ teaspoon of the pepper. Let the onions and mushrooms sauté until the mushrooms are soft, approximately 10 more minutes. Remove the vegetables from the heat, and set them into a large mixing bowl.
3. Melt the remaining 1 stick (8 tablespoons) of the butter, and add it to the bowl along with the remaining 1 teaspoon of salt, the remaining ¾ teaspoon pepper, the two types of rice, the bacon, the thyme, the bay leaf, the 2 tablespoons of the parsley, and the rest of the ingredients, stir them well to combine them, and place them into the prepared baking dish. Cover the dish with aluminum foil, and place it in the oven for 20 to 25 minutes before serving. Garnish the rice with fresh parsley.