Serves 6 to 8
Ingredients:

-1 cup brown and wild rice

-2 1/2 cups water

-1 tablespoon butter

-1/2 cup (1 medium) onion, chopped

-3 ounces shiitake mushroom, sliced

-2 1/2 cups chicken broth, or mushroom broth

-2 cloves garlic, finely chopped

-1 cup dried cranberries

-1/4 cup walnuts, chopped

Directions:
Heat oven to 350º. Lightly coat square (8x8) baking dish with cooking spray.

Place rice in fine metal strainer and rinse rice thoroughly with cold water. Heat rice and water to boiling in 2-quart saucepan, stirring occasionally; reduce heat to low. Cover and simmer 30 minutes and drain any excess water

Melt butter in 10-inch skillet over medium heat. Cook onion, garlic, and mushrooms in butter, stirring occasionally, until onion is tender.

Combine rice and onion mixture in baking dish. Add walnuts. Pour broth over rice mixture.

Cover and bake 1 1/4 hours. Stir in cranberries. Cover and bake 15 to 20 minutes longer or until liquid is absorbed.


Per Serving: 162 Calories; 5g Fat (29.9% calories from fat); 6g Protein; 22g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 448mg Sodium.