Use as a stand-along side dish or as a stuffing for turkey or prebaked winter squash. If you don’t have wild rice, try wehani rice.
2½ cups water
1 cup wild rice
¾ teaspoon salt
2 teaspoons vegetable oil
1 cup medium onion, diced
2 cloves garlic, minced
¼ cup celery, diced
2½ cups button or cremini mushrooms, diced
2 tablespoons curry powder
¼ cup apple juice
½ cup dried cranberries
1½ cups diced apple, preferably Granny Smith
1. Bring water, wild rice and salt to a boil in a saucepan. Reduce heat to low and cook covered until rice is tender and most grains are split open, about 1 hour (not all liquid will be absorbed). Drain well in a colander. Rinse with cold water and transfer to a mixing bowl.
2. As the rice is cooking, heat oil in a skillet over medium heat. Add onion and cook, stirring occasionally, until onion is soft, about 8 minutes. Add garlic, celery, mushrooms and curry. Continue to cook, stirring frequently, until mushrooms have softened, about 6 to 8 minutes.
3. Stir in apple juice and cook for about 1 to 2 minutes. Add mushroom mixture to the rice, along with cranberries and apples. Stir to combine.
Each serving contains 279 calories, 4g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 452mg sodium, 59g carbohydrate, 7g fiber, 8g protein.