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Long & Wild Rice with fine herbs, cranberries, & pine nuts

Inspired by Julia's Cuisine

HELPFUL HINT: For easier removal of rice from the can, fill can with warm water and let sit for 1 minute. Drain water and prepare as below.

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Long & Wild rice with fine herbs, cranberries and pine nuts

Ingredients

  • 1 can (350g) Dainty Long & Wild with Fine Herbs Canned Rice
  • 1 tbsp / 15g Butter
  • 1 small Onion, chopped fine
  • 1 cup / 100g Button Mushrooms, trimmed & diced
  • ¼ cup / 65mL Dry White Wine
  • 2 cups / 500mL Vegetable Stock
  • 1 tsp Fresh Rosemary
  • 1 tbsp / 15mL Lemon Juice
  • ¼ cup / 25g Dried Cranberries, roughly chopped
  • ¼ cup / 35g Pine Nuts, toasted
  • 3 tbsp Fresh Parsley, chopped

Preparation

1

In a large pan over a high heat, add the butter until melted.

2

Sauté the onions until softened, about 3 minutes. Add the mushrooms and cook until slightly browned.

3

Add the wine and stir until evaporated.

4

Add the canned rice and seasoning sachet, stirring well for 1 minute.

5

Slowly pour in the stock, and add fresh rosemary and lemon juice.

6

Reduce to a medium heat, cover, and leave to simmer for approximately 15 minutes or until the rice is tender and the stock has evaporated.

7

Fluff the mixture, add the dried cranberries, pine nuts, and parsley then serve.


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