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Wild Rice With Mushrooms, Cranberries, And Roasted Walnut Oil
INGREDIENTS:
- 1 cup wild rice
- ½ cup whole rolled oats
- ½ cup dried cranberries, coarsely chopped
- 1 T olive oil
- 1 ½ cups mixed mushrooms, coarsely chopped
- Salt and ground pepper to taste
- 1 cup walnuts, toasted and chopped
- 2 shallots, peeled and chopped
- 2 T flat leaf parsley, chopped
- 1-2 T roasted walnut oil
Nutty, earthy wild rice spiked with dried cranberries, finished with toasty walnut oil. So good!
DIRECTIONS:
- Bring 2 pots of salted water to boil.
- Add wild rice to 1 pot, cook until tender but not mushy, 30 minutes to an hour.
- Cook the oats in the other pot, approximately 10-15 minutes.
- Put cranberries in a small bowl, cover with warm water, and set aside to soften.
- Heat oil in sauté pan over medium heat, add mushrooms and cook 8-10 minutes until they soften and begin to release moisture. Season with salt and pepper, transfer to a serving bowl. Add walnuts, shallots, softened cranberries, and parsley.
- When rice and oats are done, drain and add to bowl. Drizzle with the walnut oil and toss gently. Adjust seasonings with salt, pepper, and more walnut oil.
