Ingredients

The following ingredients have 4 Servings
  • 2 cups wild rice
  • 3½ cups chicken broth (water or other broths work too)
  • 2 tbsp olive oil
  • 3 tbsp butter (divided)
  • 3 cups leeks (diced)
  • 8 oz mushrooms (finely diced)
  • ⅓ tsp rubbed sage (dried)
  • ⅓ tsp thyme (dried)
  • ½ tsp salt (to taste)
  • ¼ tsp black pepper (to taste)
  • 1½ cups dried cranberries (sweetened or not)

Instruction

  • Cook the rice according to package directions via desired method and liquid.
  • While rice cooks, dice the leeks and clean them. (see notes)
  • Once the rice is done, or nearly done, heat a large skillet over medium high heat.
  • Once hot, add the olive oil and 1 tbsp of butter.
  • Sauté the leeks and mushrooms for 3-5 minutes.
  • Add the herbs and seasonings, mix well.
  • Add the cranberries, stir until combined and continue to cook for another 3-5 minutes, or until the vegetables have reached their desired softness.
  • Stir in the cooked rice and the remainging butter.
  • Reduce heat to medium and cook until the ingredients have combined and melded together.
  • Serve and enjoy.