2 1/2 cups of vegetable broth
1 cup uncooked wild rice
1/4 cup cranberries
1/4 cup dried apples
1/4 olive oil
1 teaspoon salt
1/2 pound fresh mushrooms, sliced
1 cup onion, chopped
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Preheat oven to 350 degrees
Remove stems from mushrooms, dice fine, add to vegetable stock.
Bring vegetable broth to a boil in a medium saucepan.
Optional: I used an emerson blend the mushrooms into the stock once it was boiling to add body.
In a 1 1/2 quart baking dish, mix vegetable broth, uncooked wild rice, 2 tablespoons olive oil and the dried apples and cranberries.
Cover, and bake in the preheated oven 30 minutes.
While rice mixture is baking, add remaining olive oil in a medium skillet over medium heat. Place mushrooms and onion in skillet, and slowly cook and stir until tender. Stir mushrooms and onion into the wild rice mixture, cover, and continue baking 30 minutes, or until liquid has been absorbed.
I adapted this recipe from a simple mushroom dished. After having it, I don’t think I would want the plain mushroom version. I had intended to add the dried apples, but forgot at the last minute and I think they would have made it better. If to do it again, I would add a finely chopped rib of celery and a few good twists of black pepper. Still it was good and considering I was serving a large group I could have doubled the recipe.