Cranberry Wild Rice
Wild rice recipe with mushrooms, onions, cranberries, and almonds.
Ingredients
Wild Rice
- 4 cups water
- 1 cup wild rice
- ½ teaspoon Better than Bouillon Roasted Chicken Base (for vegetarian, use water or Better Than Bouillon Seasoned Vegetable Base)
White Rice
- 1 ½ cups water
- 1 cup jasmine rice
- ½ teaspoon Better than Bouillon Roasted Chicken Base (for vegetarian, use water or Better Than Bouillon Seasoned Vegetable Base)
Rice Side Dish
- ⅓ - ½ cup almond slivers
- 6 tablespoons butter
- 2 cups sliced mushrooms (or a 6-ounce jar of sliced mushrooms)
- 2 cups onions, chopped
- 1 clove garlic, minced
- ⅔ cup dried cranberries
- Salt to taste
- Pepper to taste
Instructions
Wild Rice
- Add the water to a medium-sized pan and bring to a boil. Rinse the wild rice and add it to the boiling water. Add the bouillon base. Place a tight-fitting lid on the pan and cook for 55 to 65 minutes. Drain well.
White Rice
- Add water to another pan and bring it to a boil. Add the white rice and bouillon base to the water. Place a tight-fitting lid on the pan. Reduce the heat and simmer for 15 to 20 minutes. The rice is done when all the water has been absorbed and the rice is tender. Remove the lid and fluff the rice. Replace the pan lid to keep the rice warm until you are ready to use it.
Rice Side Dish
- Place the almond slivers into a large skillet. On medium-low heat, stir the almonds continuously until they are lightly browned. Move the browned almonds to a plate.
- In the same skillet, melt the butter and add the mushrooms. Sauté them until they are golden brown on both sides. Add the onions and sauté until wilted. Add the garlic and cook until fragrant, about 30 seconds.
- Add the wild rice and white rice to the skillet. Stir until well mixed.
- Add the cranberries, salt, and pepper to taste. Stir in the almonds just before serving.
Notes
Substitutions
You can substitute chicken stock or broth for Better Than Bouillon Roasted Chicken Base. Do not add salt until you taste the rice because some broths and chicken stocks can be salty. For a vegetarian dish, you can substitute plain water or Better Than Bouillon Seasoned Vegetable Base. You can substitute a six-ounce jar of sliced mushrooms for the fresh mushrooms. Drain well before adding them to the hot butter. You can substitute pecans or another nut for the almonds.Gluten-Free
To make it gluten-free, use gluten-free bouillon cubes, or use gluten-free chicken stock in place of the bouillon base.Yield
This recipe makes about 8 one-cup servings.Garnish
Garnish with chopped fresh parsley if desired.Links to Bouillon Base
If you are not familiar with the bouillon base used in this recipe, here are links with photos so you know what to buy. This product comes in a jar and is a spoonable paste. Click on either name to go to the product. Better than Bouillon Roasted Chicken Base Better than Bouillon Seasoned Vegetable Base Tried this recipe?Let us know how it was!