Wild Rice Pilaf with Wild Mushrooms, Roasted Chestnuts, and Dried Cranberries
Ingredients
- 2 tbsp sunflower or walnut oil
- 1 lb assorted mushrooms cleaned (such as hen of the woods)
- 1 tbsp sage chopped
- ½ cup ramps or shallots chopped
- ½ vegetable stock
- 2 cups cooked wild rice
- ½ cup dried cranberries
- 1 cup chestnuts roasted, peeled, and chopped
- 1 tbsp maple syrup to taste
- ½-1 tsp smoked salt to taste
Instructions
- In a large skillet, heat the oil over medium high heat and add the mushrooms, sage, and onion.
- Cook, stirring, until the mushrooms are nicely browned and the onion is soft, about 5 min.
- Stir in the stock, wild rice, and cranberries and cook until the liquid is nearly evaporated.
- Stir in the roasted chestnuts. Season with maple syrup and smoked salt to taste.
- *To roast and peel chestnuts, use the sharp point of a small knife to score an X on the flat side of the chestnut and place on a baking sheet.
- Roast in a 350°F oven until the skins begin to peel back. The length of roasting time will depend on the freshness and size the chestnuts and range from about 10-25 min.
- Remove, and when cool enough to handle, peel.
Notes
Amount per serving
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calories 310
total fat 3.2g 4%
saturated fat 0.5g 2%
cholesterol 0mg 0%
sodium 125mg 5%
total carbohydrates 61.9g 23%
dietary fiber 7.1g 25%
total sugars 7.5g
protein 11.9g
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vitamin D 22mcg 110%
calcium 35mg 3%
iron 3mg 15%
potassium 726mg 15%
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calories 310
total fat 3.2g 4%
saturated fat 0.5g 2%
cholesterol 0mg 0%
sodium 125mg 5%
total carbohydrates 61.9g 23%
dietary fiber 7.1g 25%
total sugars 7.5g
protein 11.9g
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vitamin D 22mcg 110%
calcium 35mg 3%
iron 3mg 15%
potassium 726mg 15%