Wild Rice with Sweet Potatoes, Cranberries, and Wild Mushrooms
The following recipe and photography was provided by Christina Musgrave of Tasting with Tina.
This Wild Rice with Sweet Potatoes, Cranberries, and Wild Mushrooms is a delicious side dish that’s perfect for fall and holiday entertaining! Nutty wild rice is tossed with caramelized sweet potatoes, sautéed wild mushrooms, dried cranberries, and fresh herbs for a combination of savory and sweet flavors. Fresh arugula adds a peppery bite, while toasted pecans bring a little crunch to every serving. Everything comes together with butter, fresh sage, thyme, and a splash of apple cider vinegar for a simple but flavorful finish. This recipe is a great addition to your Thanksgiving or Christmas table, but it’s also easy enough to make for a cozy weeknight dinner. Serve it alongside roasted chicken, turkey, or pork for a delicious seasonal meal!
Why You’ll Love This Recipe
- This is perfect for the holidays. With seasonal ingredients like sweet potatoes, cranberries, and fresh herbs, this colorful side dish is a great addition to any Thanksgiving or Christmas spread.
- It’s packed with flavor and texture. Nutty wild rice, caramelized sweet potatoes, earthy mushrooms, tart cranberries, and crunchy pecans make every bite delicious.
- The preparation is easy. The sweet potatoes roast while the rice cooks, making it easy to prepare the different components at the same time.
Wild Rice with Sweet Potatoes, Cranberries, and Wild Mushrooms
Servings: 4-6
Ingredients
- 1 cup uncooked Heinen’s Long Grain Brown & Wild Rice
- 1 Tbsp Heinen’s Extra Virgin Olive Oil
- 2 ¾ cups Heinen's Chicken Stock
- 1 medium sweet potato, peeled and diced into ½-inch cubes (about 2 cups)
- 2 Tbsp Heinen's Extra Virgin Olive Oil, divided
- 8 oz wild mushroom blend, roughly chopped
- 2 Tbps Heinen’s unsalted butter
- 1 large shallot, finely diced
- 1 tsp fresh sage, finely chopped
- 1 tsp fresh thyme leaves
- ½ tsp kosher salt, divided, plus more to taste
- ¼ tsp black pepper
- ½ cup Heinen’s dried cranberries
- 2 cups Heinen’s baby arugula
- ½ cup Heinen’s chopped pecans, toasted
- 1 Tbps Heinen’s apple cider vinegar
Instructions
- Cook the rice. Prepare 1 cup long grain brown and wild rice blend with 2¾ cups Heinen’s Chicken Stock and 1 Tbsp. Heinen’s Extra Virgin Olive Oil according to package directions. Fluff with a fork and set aside.
- Roast the sweet potatoes. While the rice cooks, preheat the oven to 425°F. Toss 1 medium diced sweet potato (about 2 cups) with 1 Tbsp. Heinen’s Extra Virgin Olive Oil, ¼ Tsp. kosher salt, and ¼ Tsp. black pepper. Spread on a baking sheet and roast for 20–25 minutes, flipping halfway through, until tender and caramelized.
- Cook the mushrooms. Heat the remaining 1 Tbsp. Heinen’s Extra Virgin Olive Oil in a large skillet over medium heat. Add 8 oz. roughly chopped wild mushrooms and cook for 10–15 minutes, stirring occasionally, until golden brown and any released moisture has evaporated.
- Cook the mushrooms. Heat the remaining 1 Tbsp. Heinen’s Extra Virgin Olive Oil in a large skillet over medium heat. Add 8 oz. roughly chopped wild mushrooms and cook for 10–15 minutes, stirring occasionally, until golden brown and any released moisture has evaporated.
- Combine and serve. Add the cooked wild rice blend, roasted sweet potatoes, and ½ cup dried cranberries to the skillet. Toss gently to combine. Remove from heat and stir in 1 Tbsp. apple cider vinegar and 2 cups baby arugula until the arugula is lightly wilted. Transfer to a serving dish and top with ½ cup toasted chopped pecans.
