Ingredients:
1 C. Uncooked wild rice
4 C. Gluten-free chicken broth (low sodium)
1 Large sweet onion (chopped)
1 C. Mushrooms (baby Bella)
½ C. Dried cranberries (optional)
½ C. Slivered almonds or pecans (toasted)
2 Tbs. olive oil
Pinch of sea salt
Fresh ground pepper
Directions:
Preheat oven to 350 degrees F. Rinse wild rice thoroughly. Combine rice, broth, and pinch of salt in medium size pot. Follow directions on box for cooking the wild rice. You want it to fluff and crack open, but not get mushy. The rice should be slightly al dente (about 45 minutes).
In medium sauté pan, add 1 Tbs. of oil and sauté onions on low until caramelized, then set aside. In same pan sauté mushrooms until lightly browned. Do not over crowd or mushrooms will not brown. In a separate small pan sauté slivered almonds until lightly browned. When rice is fully cooked combine all ingredients with a little fresh ground pepper in a covered casserole dish and bake for an additional 30-45 minutes.
This is a staple at my Thanksgiving table, but enjoyed year round.
