Mushroom and Cranberry Rice
Elevate your side dish game with this hearty and flavorful Mushroom and Cranberry Rice recipe. Featuring tender slices of sautéed button mushrooms infused with aromatic garlic and thyme, this dish pairs perfectly with the natural sweetness of dried cranberries and the nutty essence of toasted long-grain rice. Cooked in rich vegetable broth for extra depth, this one-pot wonder is not only easy to prepare but also a stunning addition to any dinner table. With its perfect balance of savory and sweet flavors, finished with a bright sprinkle of fresh parsley, this dish is ideal for weeknight meals or holiday feasts. Plus, it’s ready in just 35 minutes and is vegetarian-friendly. If you’re searching for easy rice recipes or unique holiday side dishes, this Mushroom and Cranberry Rice is sure to delight!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 2 minced garlic cloves
- 8 ounces, sliced button mushrooms
- 1 teaspoon dried thyme
- 1 cup long-grain white rice
- 2 cups vegetable broth
- 0.33 cup dried cranberries
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped fresh parsley
Instructions
Heat the olive oil in a medium saucepan over medium heat.
Add the diced onion and sauté for 3-4 minutes until it becomes translucent.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the sliced mushrooms to the pan and cook for 5-6 minutes, stirring occasionally, until they have released their moisture and are golden brown.
Stir in the dried thyme and mix well to combine with the mushrooms.
Add the rice to the pan and toast it for 1-2 minutes, stirring frequently.
Pour in the vegetable broth, then add the dried cranberries, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and cover the pan with a lid.
Simmer the rice for 15 minutes or until the rice is tender and the liquid is absorbed.
Remove the pan from the heat and let it sit, covered, for 5 minutes.
Fluff the rice with a fork, then garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
950 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3524 mg | 153% | |
| Total Carbohydrate | 142.4 g | 52% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 47.5 g | ||
| Protein | 22.9 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 151 mg | 12% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1930 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
