Pbenjay's Blog

Ocean Spray Craisins brand dried cranberries (Photo credit: Wikipedia)

I know it seems unlikely that anybody would NOT want  love mashed potatoes with their Thanksgiving turkey, but it’s true. And for those guests and any Vegans at your table, you might want to include this really neat dish.  It’s seasonal, textural and nutritious.

WILD RICE with MUSHROOMS, CRANBERRIES and WALNUTS

Salt

2 cups wild rice

2 cups wheat berries, soaked in 3 cups water overnight and drained

3/4 cup dried cranberries

2 TBS canola oil or other neutral oil

6 medium or 3 large portobello mushrooms, cleaned, stemmed and in large dice (3 cups)

Freshly ground pepper

1  1/2 cups chopped walnuts

2 small shallots, minced

2 TBS chopped flat leaf parsley

2 TBS walnut oil

Bring two medium pots salted water to a boil over high heat.  Add wild rice to one and wheat berries to another, reduce heat to medium, and cook until tender, 30 to 35 minutes for wild rice and 20 to 25 minutes for wheat berries.

While grains cook, put cranberries to small bowl, and cover with hot water.  Soak 15 minutes, drain, and chop.  Set aside.

Heat canola oil in a medium skillet over medium heat  Add mushrooms, and sauté stirring frequently, until mushrooms soften and begin to release their liquid, 8 to 10 minutes.  Season lightly with salt and pepper, and transfer to a warm serving bowl.  Stir in walnuts, shallots, parsley and cranberries.

When grains are tender, drain them, and add them to bowl.  Drizzle with walnut oil, and toss gently.  Taste and add salt and pepper if necessary.  Serve warm or at room temperature.

Yield: 6-8 servings

Related articles

• Recipe: Wild Rice & Winter Squash (drsusanrubin.com)
• Cranberry Week – Wild Rice Pilaf With Honey, Dried Cranberries, and Pecans (romancingthebee.com)