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Vggiegirl’s Cranberry Rice

Recipe by: Vggiegirl

1C brown, wild, mixed rice (Tonite I used red rice from Lundberg)
1/2 leek, white part only. Slice, then dice into quarters
8-10 white mushrooms, diced, no stems
***Variation, add small head of broccoli Florets as well
1 clove garlic, minced or pressed
1T “chicken” seasoning, or veg. boullion
1/2 cup fresh cranberries, halved
3C water

Preheat oven to 350. Combine all of the above ingredients in a 2-3 qt. casserole. (I use a round 2.5qt). Cover and cook for 1-1 1/2 hrs. The timing is varied because ovens differ. Check it after about 45 minutes, stirring if desired (I usually stir) it may still seem quite liquidy…but beware. It will go from watery to done in the blink of an eye!

for the final 10 minutes, remove lid if desired.

This really is FABULOUS. It freezes well and is great as either a side or main dish.


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