A wild rice casserole recipe is made even better with Minnesota cranberries

Cranberries, popping with color and tang, are my go-to this time of year.

They brighten baked apples, make an upside-down cake pop, anchor a zesty salsa and punch up muffins, scones, cornbread and all flavors of pie — apple, pecan and pumpkin. I toss them into the pan when roasting vegetables, chicken, pork and beef and whir them into a vinaigrette or sandwich spread.

In this kitchen, they do a lot more than sauce.

The gorgeous color tells us this gem-like fruit is rich in antioxidants and packed with nutrients. Cranberries support gut and heart health and are known to help reduce inflammation. They are loaded with vitamin C, so much so that sailors once carried cranberries on long journeys to prevent scurvy. Low in calories and high in fiber, cranberries help keep hunger and blood sugar under control. It’s a true superfood, with each little berry punching way above its weight.

Harvested between September and November, cranberries, blueberries and Concord grapes are the three native fruits cultivated commercially. When at the market, look for cranberries that are firm, plump and bright, without wrinkles or spots. Store them in paper bags or in perforated containers in the crisper drawer of the refrigerator for up to three months. Or freeze them by spreading them out on a sheet pan, place in the freezer until hard, then transfer to an airtight container or freezer bags; they’ll keep up to a year.

Their color and tang work especially well with the woodsy notes of wild rice, the umami magic of mushrooms and the earthy-sweet nature of winter carrots. A simple casserole with these local ingredients, bound by a little sour cream and sparked with a glug of wine, makes an easy weeknight dinner.

Feel free to sub in squash for the carrots, toss in cooked sausage or turkey — whatever you have on hand. A garnish of fresh cranberry salsa doesn’t hurt, either.

This hearty wild rice classic takes a vegetarian turn with plenty of fresh veggies. Splurge on oyster, maitake or chestnut mushrooms, now available in our stores; cremini also work nicely. Note: Cooking times on the wild rice will vary depending on its source. This season’s local hand-harvested rice will cook in about 30 minutes; the black paddy rice requires 50 minutes or more.

Directions

Put the broth and rice in a medium pot. Set over medium-heat and bring to a boil. Reduce the heat, cover and simmer the rice, stirring occasionally, until the kernels open and are tender. Fluff the rice with a fork, cover and set aside.

Melt the butter in a heavy saucepan or Dutch oven. Add the leek, garlic and mushrooms and cook, stirring, until they begin to wilt. Cover and continue cooking until the mushrooms release their juices, about 3 minutes. Remove the cover and add the fennel and carrot, continue cooking and stirring until the mushrooms begin to dry and the fennel and carrot become tender, about 5 minutes. Toss in the cranberries. Stir in the salt and pepper and the red pepper flakes along with the wine, scraping up any dark bits clinging to the bottom of the sauce pan. Stir in the cooked wild rice and broth.

Preheat the oven to 350 degrees. In a small bowl, toss together the parsley, thyme and breadcrumbs. Sprinkle the mixture evenly over the top of the casserole, drizzle with the melted butter, and bake until bubbly and toasty, about 15 to 20 minutes.