Cranberry-Wild Rice Bake

Cranberry-Wild Rice Bake

Enjoy this delicious rice and cranberries recipe - perfect for a side dish.

Prep Time



Total Time






cup uncooked wild rice
2 1/2
cups water
tablespoon butter or margarine
medium onion, chopped (1/2 cup)
cup sliced mushrooms
2 1/2
cups chicken broth, heated
teaspoon salt
cloves garlic, finely chopped
cup dried cranberries
  1. Heat oven to 350ยบ. Grease square baking dish, 8x8x2 inches. Place wild rice in wire strainer. Run cold water through rice, lifting rice with fingers to clean thoroughly.
  2. Heat wild rice and water to boiling in 2-quart saucepan, stirring occasionally; reduce heat to low. Cover and simmer 30 minutes; drain.
  3. Melt 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.
  4. Cover and bake 1 1/4 hours. Stir in cranberries. Cover and bake 15 to 20 minutes or until liquid is absorbed.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Holiday Hints
Make this your next dish to take along and share. If you're anticipating feeding a crowd, double the recipe and bake in a 13x9-inch rectangular baking dish or 3-quart casserole.
Timesaving Tips
To make this dish super easy, purchase sliced mushrooms, pick up chopped onion at the salad bar, use finely chopped garlic from a jar and use precooked wild rice from a can.

Nutrition Information:

1 Serving (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;
Percent Daily Value*:
    • 2 Starch;
    • 1 Vegetable;
    *Percent Daily Values are based on a 2,000 calorie diet.