Wild Rice with Mushrooms, Cranberries & Pecans
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
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.
- 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.