As presented at the Twin Cities Food & Wine Experience
- In a mesh strainer, rinse brown rice, wild rice and amaranth. In a large pot, combine grains with water and salt. Cover; bring to a boil. Reduce heat to simmer; cook until tender (40-50 minutes). Remove from heat and allow to stand, covered, 10 minutes.
- In a large skillet, heat olive oil over medium high heat. Add onion; sauté until transparent (about 5 minutes). Add garlic, mushrooms, and sage; sauté until soft (5-7 minutes), stirring often. Add broth; reduce heat, simmer 3-5 minutes. Add rice mixture, stirring to combine. Add pepper and heat through. Remove from heat and fold in pecans and cranberries.