Photo by Iain Bagwell

This recipe is the perfect fusion of earthy and nutty flavors and textures.

Wild rice is sautéed with onions and mushrooms and then mixed with bacon, pecans, and cranberries. It’s an incredible combination that will leave you wanting more.

Makes 8 to 10 servings

Instructions:

1. Preheat the oven to 325°F. Butter a 9 by 13-inch baking dish.
2. In a large heavy skillet over medium-high heat, melt 4 tablespoons of the butter. Add the onion, and sauté it for 8 to 10 minutes until it becomes translucent, and then add the mushrooms, sherry, ¼ teaspoon of the salt, and ¼ teaspoon of the pepper. Let the onions and mushrooms sauté until the mushrooms are soft, approximately 10 more minutes. Remove the vegetables from the heat, and set them into a large mixing bowl.
3. Melt the remaining 1 stick (8 tablespoons) of the butter, and add it to the bowl along with the remaining 1 teaspoon of salt, the remaining ¾ teaspoon pepper, the two types of rice, the bacon, the thyme, the bay leaf, the 2 tablespoons of the parsley, and the rest of the ingredients, stir them well to combine them, and place them into the prepared baking dish. Cover the dish with aluminum foil, and place it in the oven for 20 to 25 minutes before serving. Garnish the rice with fresh parsley.