Long & Wild Rice with fine herbs, cranberries, & pine nuts

Inspired by Julia's Cuisine

HELPFUL HINT: For easier removal of rice from the can, fill can with warm water and let sit for 1 minute. Drain water and prepare as below.

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Long & Wild rice with fine herbs, cranberries and pine nuts


  • 1 can (350g) Dainty Long & Wild with Fine Herbs Canned Rice
  • 1 tbsp / 15g Butter
  • 1 small Onion, chopped fine
  • 1 cup / 100g Button Mushrooms, trimmed & diced
  • ¼ cup / 65mL Dry White Wine
  • 2 cups / 500mL Vegetable Stock
  • 1 tsp Fresh Rosemary
  • 1 tbsp / 15mL Lemon Juice
  • ¼ cup / 25g Dried Cranberries, roughly chopped
  • ¼ cup / 35g Pine Nuts, toasted
  • 3 tbsp Fresh Parsley, chopped



In a large pan over a high heat, add the butter until melted.


Sauté the onions until softened, about 3 minutes. Add the mushrooms and cook until slightly browned.


Add the wine and stir until evaporated.


Add the canned rice and seasoning sachet, stirring well for 1 minute.


Slowly pour in the stock, and add fresh rosemary and lemon juice.


Reduce to a medium heat, cover, and leave to simmer for approximately 15 minutes or until the rice is tender and the stock has evaporated.


Fluff the mixture, add the dried cranberries, pine nuts, and parsley then serve.

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