Serves: 8
Total Calories: 324
1. Heat oven to 350°. Grease square baking dish, 8 x 8 x 2 inches, with shortening.
2. Place wild rice in wire strainer. Run cold water through rice, lifting rice with fingers to clean thoroughly. Heat rice and water to boiling in 2-quart saucepan, stirring occasionally reduce heat to low. Cover and simmer 30 minutes drain.
3. Melt margarine in 10-inch skillet over medium heat. Cook onion and mushrooms in margarine, stirring occasionally, until onion is tender.
4. Combine rice and onion mixture in baking dish. Mix broth, salt and garlic pour over rice mixture.
5. Cover and bake 1 1/4 hours. Stir in cranberries. Cover and bake 15 to 20 minutes longer or until liquid is absorbed.
1 SERVING: Calories 120 (Calories from Fat 20) Fat 2g (Saturated 0g) Cholesterol 0mg Sodium 85mg Carbohydrates 24g (Dietary Fiber 2g) Protein 4g.
This Cranberry-Wild Rice Bake recipe is from the Betty Crocker's Best-Loved Recipes Cookbook. Download this Cookbook today.
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