Wild rice is a flavorful and remarkably satisfying food. The mushrooms add a dark, meaty flavor and texture, while the chestnuts are creamy (and high in protein).
Ingredients
2 tablespoons sunflower or walnut oil
1 pound assorted fresh mushrooms, cleaned
1 tablespoon chopped fresh sage
1/2 cup chopped wild onion or shallots
1/2 cup corn stock (see Recipe Notes) or vegetable stock
2 cups cooked wild rice
1/2 cup dried cranberries
1 cup roasted, peeled, chopped chestnuts (see Recipe Notes)
1 tablespoon maple syrup or to taste
1/2 to 1 teaspoon smoked salt or 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 minutes. 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.
