Wild Rice And Cranberry Stuffing

• 2-1/2 cups Low Sodium Chicken Broth
• 1 cup Wild Rice
• 1 Tablespoon Olive Oil
• 8 ounces, weight Mushrooms, Sliced
• 1 clove Garlic, Minced
• 1/2 cups White Onion, Chopped
• 1/2 cups Pecans, Chopped
• 1/2 cups Dried Cranberries
• Salt And Pepper, to taste

1. In a medium saucepan, bring chicken broth to a boil. Add rice and stir. Bring to a low boil, reduce heat to simmer and cover for 50-55 minutes, until rice has popped and fluffy. Uncover and fluff with a fork. Drain any remaining liquid and set aside.
2. Heat olive oil on medium high heat in a large skillet. Add mushrooms, garlic and onion and a pinch of salt and saute until onions are tender, about 7 minutes. Remove from heat and stir in pecans, cranberries and rice. Season with salt and pepper, if desired, to taste.
3. Serve warm or this can be made a day ahead of time. If storing, let cool completely before covering and refrigerate or freeze in a freezer safe container.

chicken broth, rice, olive oil, weight mushrooms, clove garlic, white onion, pecans, cranberries, salt

Taken from tastykitchen.com/recipes/sidedishes/wild-rice-and-cranberry-stuffing/ (may not work)