CRANBERRY-WILD RICE BAKE

Cranberry-Wild Rice Bake image

Provided by By Betty Crocker Kitchens

Time 2h20m

Yield 8

Number Of Ingredients 9

1 cup uncooked wild rice
2 1/2 cups water
1 tablespoon butter or margarine
1 medium onion, chopped (1/2 cup)
1 cup sliced mushrooms
2 1/2 cups Progresso™ chicken broth (from 32-ounce carton), heated
1/4 teaspoon salt
2 cloves garlic, finely chopped
1 cup dried cranberries

Steps:

Heat oven to 350°. Grease square baking dish, 8x8x2 inches. Place wild rice in wire strainer. Run cold water through rice, lifting rice with fingers to clean thoroughly.
Heat wild rice and water to boiling in 2-quart saucepan, stirring occasionally; reduce heat to low. Cover and simmer 30 minutes; drain.
Melt butter in 10-inch skillet over medium heat. Cook onion and mushrooms in butter, stirring occasionally, until onion is tender. Mix wild rice and onion mixture in baking dish. Mix broth, salt and garlic; pour over rice mixture.
Cover and bake 1 1/4 hours. Stir in cranberries. Cover and bake 15 to 20 minutes or until liquid is absorbed.

Nutrition Facts : Calories 155, Carbohydrate 35 g, Cholesterol 5 mg, Fiber 7 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 410 mg