Cranberry Leek Wild Rice
Hearty wild rice sautéed with herbs, seasonings, mushrooms, leeks, and cranberries. A tasty side dish all year long or for the holidays.
Ingredients
- 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
Instructions
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Cook the rice according to package directions via desired method and liquid.
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While rice cooks, dice the leeks and clean them. (see notes)
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Once the rice is done, or nearly done, heat a large skillet over medium high heat.
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Once hot, add the olive oil and 1 tbsp of butter.
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Sauté the leeks and mushrooms for 3-5 minutes.
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Add the herbs and seasonings, mix well.
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Add the cranberries, stir until combined and continue to cook for another 3-5 minutes, or until the vegetables have reached their desired softness.
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Stir in the cooked rice and the remainging butter.
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Reduce heat to medium and cook until the ingredients have combined and melded together.
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Serve and enjoy.
Recipe Notes
Leeks LOVE to hide dirt between their fine layers, so I dice them up first then soak them. After a quick soaking, I rinse and drain and leave them in the strainer to get as much water off them before sautéing.