Wild Rice With Mushrooms, Cranberries And Walnuts
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Salt
- 2cups wild rice
- 1cup wheat berries, soaked in 3 cups water overnight and drained
- ¾cup dried cranberries
- 2tablespoons canola oil or other neutral oil
- 6medium or 3 large portobello mushrooms, cleaned, stemmed and in large dice (3 cups)
- Freshly ground black pepper
- 1½cups chopped walnuts
- 2small shallots, minced
- 2tablespoons chopped flat-leaf parsley
- 2tablespoons walnut oil
Nutritional analysis per serving (8 servings)
480 calories; 22 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 14 grams polyunsaturated fat; 65 grams carbohydrates; 8 grams dietary fiber; 14 grams sugars; 13 grams protein; 364 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring two medium pots salted water to a boil over high heat. Add wild rice to one and wheat berries to another, reduce heat to medium, and cook until tender, 30 to 35 minutes for wild rice and 20 to 25 minutes for wheat berries.
- Step 2
While grains cook, put cranberries in small bowl, and cover with hot water. Soak 15 minutes, drain, and chop. Set aside.
- Step 3
Heat canola oil in a medium skillet over medium heat. Add mushrooms, and sauté, stirring frequently, until mushrooms soften and begin to release their liquid, 8 to 10 minutes. Season lightly with salt and pepper, and transfer to a warm serving bowl. Stir in walnuts, shallots, parsley and cranberries.
- Step 4
When grains are tender, drain them, and add them to bowl. Drizzle with walnut oil, and toss gently. Taste and add salt and pepper if necessary. Serve warm or at room temperature.
Private Notes
Comments
My husband's favorite Thanksgiving dish since 2003. I use 1/2 cup walnuts, toasted with a little salt, and sprinkle them on top at the last minute for a garnish and to keep them crunchy. I quadruple and saute the shallots at the same time as the mushrooms, in their own pan, and add them to the grains with the mushrooms. It's even better the next day, so it's perfect made the Wednesday before Thanksgiving. I always make enough for leftovers!
I've been making this since the recipe first appeared. I also saute the shallots, but add them to the pan with the mushrooms. But I saute the shallots only briefly, just enough to release some of their fragrance. And I soak the cranberries in a mix of water and sherry, just to add a bit slightly different flavor to complement the walnuts.
This was really yummy. I didn't have wheat berries so I used Farro. I tripled the shallots and cooked with the mushrooms. The parsley adds a nice touch of green. I will definitely make this again
This is a fantastic recipe. I had no dried cranberries so I used fresh cranberries leftover from thanksgiving, cut them in half, stirred in maple syrup and put them in a 225 oven until partially dehydrated about 2 hours. As a second note, I made this last year and had to use rehydrated mushrooms. A bit chewy, but the flavor was extra special as I used the Soaking liquid as part of the broth. Definitely need double shallots or more.
I clipped this recipe years ago, and pull out that yellowed newsprint every year. It's a hidden gem on the website. My "go to" side dish for Thanksgiving and Christmas dinners--easy to make ahead and re-heat. For the cranberries, I use Ocean Spray whole craisins, no pre-soaking required. As a side, it serves 10-12 at my table. This recipe should be showing up in the pre-holiday "Best Sides" stories.
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