Wild Rice and Mushroom Pilaf with Cranberries

Yield: 8 servings
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  • 1 1/2 cup(s) long grain and wild rice blend
  • 3/4 cup(s) dried cranberries
  • 3 tablespoon(s) olive oil
  • 1 whole(s) onion chopped
  • 1` pound(s) mixed mushrooms cremini,oyster, shitake sliced
  • 1/2 cup(s) dry white wine
  • 1/2 cup(s) fresh flat leaf parsley chopped
  • 2 tablespoon(s) fresh taragon chopped
  • kosher salt and black pepper


  1. 1. Cook the rice blend according to the package directions. Fold in cranberries, cover and let stand for 10 minutes.

  2. 2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring frequently, until tender 5-7 minutes. Add the mushrooms, 1/2 tsp salt, 1/4 tsp. pepper and cook, tossing frequently, until tender about 6-8 minutes.
  3. Add the wine and simmer until evaporated, about 1 minute. Stir in parsley and tarragon.
  4. 3. Add the mushroom mixture to the rice and toss to combine.
September 2013

This recipe is a personal recipe added by reedcheryla and has not been tested or endorsed by MyRecipes.

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