Cranberry-Wild Rice Bake

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

By Betty Crocker Kitchens

November 19, 2014

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 Progresso™ chicken broth (from 32-ounce carton), heated

1/4

teaspoon salt

cloves garlic, finely chopped

cup dried cranberries

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1

Heat oven to 350º. 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.

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.
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.