Real Simple is one of my favorite magazines. I love all the tips on organizing, decorating, and entertaining, and the magazine is also a great resource for recipes. The November issue had a whole section featuring Thanksgiving planning tips, ideas, and recipes, including this recipe for Wild Rice and Mushroom Pilaf with Cranberries. It’s a combination of wild rice, cranberries, sautéed mushrooms and onions, and fresh herbs. These flavors pair wonderfully together, and the red cranberries and green parsley make the rice look very festive! This would be a great side dish for Thanksgiving, or a good thing to make after Thanksgiving to serve with leftover turkey. I made it for dinner last week and served it alongside a chicken breast. It was a healthy, filling, and delicious dinner!
Wild Rice and Mushroom Pilaf with Cranberries
- 1 ½ cups long-grain and wild rice blend
- ¾ cup dried cranberries
- 3 tablespoons olive oil
- 1 large onion, chopped
- 1 pound cremini mushrooms, sliced
- kosher salt and black pepper
- ½ cup dry white wine
- ½ cup chopped fresh flat-leaf parsley
- Cook the rice blend according to the package directions. Fold in the cranberries, cover, and let stand for 10 minutes.
- Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring frequently, until tender, 5 to 7 minutes. Add the mushrooms, ½ teaspoon salt, and ¼ teaspoon pepper and cook, tossing frequently, until tender, 6 to 8 minutes more. Add the wine and simmer until evaporated, about 1 minute. Stir in the parsley.
- Add the mushroom mixture to the rice and toss to combine.
Source: Adapted from Real Simple Magazine, November 2010 issue