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Cranberry-Wild Rice Bake

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Cranberry-Wild Rice Bake
  • Prep 45 min
  • Total 2 hr 20 min
  • Servings 8
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Enjoy this delicious rice and cranberries recipe - perfect for a side dish.
By Betty Crocker Kitchens
Updated Nov 19, 2014

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

Steps

  • 1
    Heat 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.
  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    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

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;
*Percent Daily Values are based on a 2,000 calorie diet.
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