Enjoy this delicious rice and cranberries recipe - perfect for a side dish.
Cranberry-Wild Rice Bake
- Prep Time 45 min
- Total 2 hr 20 min
- Servings 8
- Ingredients 9
Ingredients
- 1 cup uncooked wild rice
- 2 1/2 cups water
- 1 tablespoon butter or margarine
- 1 medium onion, chopped (1/2 cup)
- 1 cup sliced mushrooms
- 2 1/2 cups Progresso™ chicken broth (from 32-ounce carton), heated
- 1/4 teaspoon salt
- 2 cloves garlic, finely chopped
- 1 cup dried cranberries
Instructions
-
Step1Heat oven to 350°. Grease square baking dish, 8x8x2 inches. Place wild rice in wire strainer. Run cold water through rice, lifting rice with fingers to clean thoroughly.
-
Step2Heat wild rice and water to boiling in 2-quart saucepan, stirring occasionally; reduce heat to low. Cover and simmer 30 minutes; drain.
-
Step3Melt butter in 10-inch skillet over medium heat. Cook onion and mushrooms in butter, stirring occasionally, until onion is tender. Mix wild rice and onion mixture in baking dish. Mix broth, salt and garlic; pour over rice mixture.
-
Step4Cover and bake 1 1/4 hours. Stir in cranberries. Cover and bake 15 to 20 minutes or until liquid is absorbed.
Nutrition
155
Calories
2g
Total Fat
6g
Protein
35g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 155
- Calories from Fat
- 20
- Total Fat
- 2g
- Saturated Fat
- 1g
- Cholesterol
- 5mg
- Sodium
- 410mg
- Total Carbohydrate
- 35g
- Dietary Fiber
- 7g
- Protein
- 6g
% Daily Value*:
- Iron
- 6%
- 6%
Exchanges:
2 Starch; 1 Vegetable;Tips from the Betty Crocker Kitchens
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