Serves: 4-8 as a side dish | Time: 1 hour
This is a great dish featuring wild rice and cranberries. Wild rice, or manoomin in Ojibwe, is native to the lake and river banks of the Great Lakes Region and is one of the only grains native to North America. Fresh cranberries are quite tart, so if you prefer you can substitute them with about a half cup of dried cranberries. If you don’t have fresh sage on hand add about one tablespoon of dried sage as you cook the onions and mushrooms.
INGREDIENTS
- 1 cup wild rice
- 3 cups chicken or vegetable broth
- 1 onion, finely diced
- 1 lb crimini mushrooms, finely diced
- 1 cup carrot, diced into small pieces
- 1 cup fresh cranberries
- 2 tablespoons fresh sage, minced
- 2 tablespoons butter
- Salt and pepper to taste
DIRECTIONS
- Cook the wild rice in the broth according to the directions on the package.
- While the rice is cooking, in a large skillet sauté the onions and mushrooms in butter with a pinch of salt. Cook for 5 minutes.
- Add the carrots and continue to cook for another 5 minutes, until the carrots are softer but not mushy. If the butter is all absorbed you can add a splash of water or leftover broth, if you have it.
- Add the cranberries and cook until the skin cracks and they start to soften. You might even hear a “pop!” sound as this happens.
- Add the cooked rice to the skillet of veggies along with fresh sage. Salt to taste, if needed. Stir until well-mixed and serve while still warm.