Cran-Orange-Almond Wild Rice

Serves 6

INGREDIENTS:

  • 1 c- uncooked wild rice
  • 4 cups water OR chicken broth…I prefer the chicken broth
  • Pinch of salt
  • 2 TBS of olive oil, divided
  • 1 large onion, chopped
  • 1 cup ( 8oz) sliced mushrooms. (bella, cremini or button) already in package!
  • ½ tsp ground sage
  • ½ c dried cranberries
  • ¼ c orange juice
  • 1 TBS balsamic vinegar
  • 1 TBS minced garlic (from jar is great!)
  • ½ tsp cayenne pepper
  • 2-3 TBS orange zest (I liked at least 3)
  • ½ c candies almonds

DIRECTIONS:

  1. Combine rice, water or broth & salt into a rice cooker and turn it on!  How easy is that…no timer no nothing.  Or, if no rice cooker follow the directions on the pkg and cook approx. 50 mins.
  2. In pan, add 1 TBS of oil and sauté onions until translucent…about 5 mins.  Then add mushrooms, sage and cranberries and cook until mushrooms are soft. About 5-7 mins.  Then put aside.
  3. Combine the orange juice, balsamic vinegar, garlic, cayenne pepper and remaining oil in a bowl.   Whisk and add to mushroom mixture and cook on medium heat.  Once heated add the wild rice from the rice cooker to the pan, and stir through.  Add the orange zest to mixture then candied almonds and serve!!!!

***Thank you Tastebook.com for this recipe!! It is delicious!!!***

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