Surprise your dinner guests with this flavorful spin on a classic holiday side dish.
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1 12 cups wild rice, washed, rinsed
4 cups vegetable broth
2 cinnamon sticks
14 cup Land O Lakes® Butter
1 large (1 cup) yellow onion, chopped
1 tablespoon ground ginger
2 teaspoons ground turmeric
2 teaspoons garlic powder
12 teaspoon coarse ground pepper
12 teaspoon salt
14 teaspoon ground red pepper (cayenne)
8 ounces baby bella mushrooms, sliced
12 cup coarsely chopped dried apricots
12 cup chopped fresh cilantro
23 cup slivered almonds, toasted
STEP 1
Cook wild rice in 12-inch skillet over medium-high heat, stirring occasionally, 3-5 minutes or until fragrant and toasted. Transfer to 3-quart saucepan. Wipe out skillet.
STEP 2
Add vegetable broth and cinnamon sticks to saucepan; bring to a boil over high heat. Reduce heat to medium; cook 1 hour 15 minutes or until wild rice is tender.
STEP 3
Meanwhile, about 20 minutes before wild rice is done cooking, melt butter in same skillet over medium-high heat until sizzling. Add onion, ginger, turmeric, garlic powder, pepper, salt and cayenne; sauté 8-10 minutes or until onion is softened. Stir in mushrooms; sauté 8-10 minutes or until tender.
STEP 4
Drain cooked wild rice; remove and discard cinnamon sticks. Stir wild rice, dried apricots and cilantro into mushroom mixture in skillet. Serve sprinkled with toasted almonds.
You can free up stovetop space by making this side in a slow cooker. Transfer the toasted wild rice to 3-quart slow cooker. Melt butter in same skillet over medium-high heat until sizzling. Add mushrooms; sauté 8-11 minutes or until moisture has evaporated and mushrooms are golden brown. Transfer mushrooms to slow cooker. Add 3 cups broth, onion, cinnamon sticks and remaining seasonings. Cook on High heat setting 2 hours or until all liquid has been absorbed and wild rice is tender. Remove and discard cinnamon sticks. Stir apricots and cilantro into slow cooker. Top with almonds to serve.
It could be argued the side dishes at Thanksgiving dinner are the best part of the meal. These recipes help to prove that point.
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