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Description
A hearty and flavorful casserole featuring wild rice and tart cranberries, perfect for holiday meals or cozy dinners.
Ingredients
- 1 cup wild rice, uncooked
- 2 cups vegetable broth
- 1 cup dried cranberries
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 cup chopped walnuts
- 1/4 cup olive oil
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 375°F (190°C).
- Rinse wild rice under cold water.
- In a saucepan, bring vegetable broth to a boil. Add wild rice, reduce heat, cover, and simmer for 40 minutes.
- Heat olive oil in a skillet. Sauté onion and garlic until soft.
- Combine cooked rice, sautéed vegetables, cranberries, walnuts, thyme, salt, and pepper in a bowl.
- Transfer mixture to a greased casserole dish.
- Bake uncovered for 20 minutes.
- Serve warm.
Notes
- You can substitute vegetable broth with chicken broth for non-vegetarian version.
- Add cooked mushrooms for extra umami flavor.
- Leftovers keep well for 3 days in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American