Wild Rice with Cranberries



Serving size

about 1 1/2 cups
60 Minutes

This recipe can be multiplied or divided by 2. Leftovers are fair.

Wild Rice with Cranberries


3 cup Water
1 cup Wild rice
1 tsp. Olive oil
1 small White onions (diced)
8 ounces Crimini mushrooms (sliced)
1/4 1/4 cup Dried sweetened cranberries
1/4 cup, chopped Pecans
1 Tbsp. Rosemary, fresh
1/2 tsp. Salt


In a medium sauce pan, heat the water and salt. When the water boils, stir in the wild rice. Reduce heat to medium-low and simmer, partially covered, for about 40 minutes. Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes.

While the rice is cooking place the olive oil in a large skillet. Add the onion and cook for about 3 minutes, tossing frequently.

Add the mushrooms, cranberries and pecans. Toss until well blended. Add the rosemary and the salt and cook for about 10 minutes.

Mix the cooked rice with the mushroom and cranberry mixture. Serve.

Print Icon Print Recipe

Would you like to print or download the document?

Add To My Recipe Box

Special Diet Information

Click on the icon for information.

blackfire greenfire blackbottle greenbottle blackVitamin greenVitamin blackstick greenstick blackblub greenbulb

GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is NOT a low sodium recipe.

Recipe Notes

This is the perfect recipe for holiday meals. The savory mushrooms and wild rice combine with the sweet cranberries to hit all the taste buds. Serve this with holiday turkey or roast pork tenderloin.

"And they bought an Owl, and a useful Cart,
And a pound of Rice, and a Cranberry Tart."

Edward Lear, Poet