Ingredients:
2 six-ounce packages long-grain and wild rice mix (omit seasonings if included)
1 quart (32 oz.) chicken or vegetable stock (may use water if preferred)
3 tablespoons butter
1 large sweet onion, medium-diced
1 pound assorted fresh mushrooms, trimmed and sliced
1 cup chopped pecans, toasted
½ cup dried cranberries
1 teaspoon orange zest
½ cup sweet Marsala wine
1 teaspoon kosher salt
½ teaspoon black pepper
½ cup fresh parsley, finely chopped

Directions:
Prepare rice according to directions on package.

As the rice cooks, toast the pecans over medium-low heat until they are lightly golden and fragrant, stirring often, for about 5 to 7 minutes.

Meanwhile, melt butter in a large skillet over medium heat; add onion and sauté until golden, about 7 to 8 minutes. Add the mushrooms and cook for another 5 to 6 minutes, until mushrooms are tender and pungently aromatic.

Add the toasted pecans, dried cranberries, orange zest and Marsala wine and sauté for about 3 to 5 minutes over medium heat, until the liquid is absorbed. Toss the mushroom mixture and fresh parsley with the cooked rice and serve immediately, or refrigerate overnight for even better results.

Sarah’s Tips:

• When cooking rice, use chicken or vegetable stock or broth instead of water for better flavor.
• Madeira, sherry, brandy or white wine may be substituted for Marsala.