The Pioneer Woman Tasty Kitchen
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Wild Rice and Cranberry Stuffing

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Level: Easy

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Description

A simple and delicious side dish that goes well with turkey or pork tenderloin. The best part is this can be made a day ahead of time.

Ingredients

  • 2-½ cups Low Sodium Chicken Broth
  • 1 cup Wild Rice
  • 1 Tablespoon Olive Oil
  • 8 ounces, weight Mushrooms, Sliced
  • 1 clove Garlic, Minced
  • ½ cups White Onion, Chopped
  • ½ cups Pecans, Chopped
  • ½ cups Dried Cranberries
  • Salt And Pepper, to taste

Preparation

In a medium saucepan, bring chicken broth to a boil. Add rice and stir. Bring to a low boil, reduce heat to simmer and cover for 50-55 minutes, until rice has popped and fluffy. Uncover and fluff with a fork. Drain any remaining liquid and set aside.

Heat olive oil on medium high heat in a large skillet. Add mushrooms, garlic and onion and a pinch of salt and sauté until onions are tender, about 7 minutes. Remove from heat and stir in pecans, cranberries and rice. Season with salt and pepper, if desired, to taste.

Serve warm or this can be made a day ahead of time. If storing, let cool completely before covering and refrigerate or freeze in a freezer safe container.

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