Ingredients
- 2 cups small fresh chanterelles or coarsely diced shiitake mushroom caps
- ½ cup chopped celery
- 1 cup finely chopped onion
- 2 cups small fresh chanterelles or coarsely diced shiitake mushroom caps
- 1 cup dried cranberries
- 2 cups wild rice
- 5 ½ cups chicken or turkey stock
- Salt and freshly ground black pepper
- 4 tablespoons butter or vegetable oil, or a mixture
- Nutritional Information
Nutritional analysis per serving (8 servings)
328 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 51 grams carbohydrates; 4 grams dietary fiber; 14 grams sugars; 10 grams protein; 4 milligrams cholesterol; 248 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
8 – 10 servings
Preparation
- Preheat oven to 350 degrees.
- In a heavy ovenproof casserole, heat the butter or oil. Add the celery and onion and saute over medium heat until tender. Stir in the mushrooms and cranberries and saute until softened.
- Stir in the wild rice and the stock. Bring to a simmer and season with salt and pepper.
- Put in the oven and bake one hour and 15 minutes. Remove from the oven and set aside, covered, for 15 minutes before serving.
2 hours
Dining and Cooking