Prep Time: 15 mins
Cook Time: 45 mins
1 cup wild rice
2 cups vegetable broth
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
8 ounces mushrooms, sliced
1/4 cup white wine (optional)
1/4 cup dried cranberries
1/4 cup chopped pecans
2 tablespoons fresh parsley, chopped
Salt and pepper to taste
Rinse the wild rice under cold water. In a medium saucepan, bring the vegetable broth to a boil. Add the wild rice and reduce the heat to low.
Cover and simmer for about 45 minutes, or until the rice is tender and the liquid is absorbed. Fluff with a fork and let it cool slightly.
In a large skillet, heat the olive oil over medium heat. Add the onion and garlic. Cook until the onion is translucent, about 5 minutes.
Add the sliced mushrooms to the skillet and cook until they release their moisture and become tender, about 8 minutes. If using, pour in the white wine and cook for another 2 minutes to allow the alcohol to evaporate.
Add the cooked wild rice, dried cranberries, chopped pecans, fresh parsley, salt, and pepper to the skillet. Stir well to combine and cook for an additional 5 minutes to heat through. Adjust the seasoning if needed.
Serve the wild rice and mushroom pilaf as a side dish or as a main course. Enjoy!
Nutritional Value (Amount per Serving): Calories: 1195; Protein: 8.96; Fat: 117.55; Carbs: 39.22