Wild Rice With Mushrooms, Cranberries, And Roasted Walnut Oil


Nutty, earthy wild rice spiked with dried cranberries, finished with toasty walnut oil. So good!  


  1. Bring 2 pots of salted water to boil. 
  2. Add wild rice to 1 pot, cook until tender but not mushy, 30 minutes to an hour.  
  3. Cook the oats in the other pot, approximately 10-15 minutes.   
  4. Put cranberries in a small bowl, cover with warm water, and set aside to soften.  
  5. 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.  
  6. 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.