Wild Rice Stuffing

🧂 Ingredients

• 1 ½ cups (240g) wild rice
• 2 teaspoons salt
• ½ cup dried cranberries
• 2 tablespoons (30 ml) extra virgin olive oil
• 1 medium yellow onion

  chopped
• 8 ounces (225g) shiitake or cremini mushrooms

  sliced
• 2 teaspoons chopped fresh rosemary or thyme
• 1/3 cup (40g) chopped pistachios
• 2 tablespoons chopped parsley

Instructions

• 1 Bring a large saucepan of water to a boil with 2 teaspoons salt. Add the wild
  rice and cook until the grains are tender and beginning to split, 30-45 minutes.
  Drain the rice, then transfer back to the saucepan or into a bowl. Stir in the
  cranberries.
• 2 Heat the oil in a large (12-inch) sauté pan over medium-high heat. Add the onion
  and a pinch of salt. Cook 2 minutes, until the onion starts to soften. Add the
  mushrooms and rosemary and cook until the mushrooms are tender. Remove from the
  heat.
• 3 Add the wild rice to the skillet along with the pistachios and parsley, stirring
  to combine everything together. Serve warm.

Nutrition Info