Step 1

In a medium saucepan, combine the rice, water, and a generous pinch of salt. Bring to a simmer, then reduce heat to low, cover, and cook for 30-45 minutes or until tender and water is absorbed. Remove from heat, stir, cover again, and set aside.

Step 2

While the rice is cooking, prepare the onions and mushrooms. Heat a large rimmed skillet or Dutch oven over medium heat. Add the olive oil and onions and cook for about 3-4 minutes or until they start to soften. Add the mushrooms, salt, and pepper. Cook for another 8-10 minutes, stirring occasionally, or until all the liquid from the mushrooms is cooked out and the mixture starts to brown. Remove from the heat to cool slightly.

Step 3

To a large serving bowl (or the pan you used for cooking if it’s large enough), add the cooked rice, sautéed onions and mushrooms, cranberries, roasted hazelnuts, parsley, mint, and oregano. Stir until well combined.

Step 4

Taste and adjust as needed, adding more salt to taste, olive oil for richness, cranberries for tartness, hazelnuts for crunch, or herbs for brightness. Serve warm or at room temperature.

Step 5

Best when fresh. Leftovers will keep stored in a sealed container in the refrigerator for 3-4 days. Not freezer friendly.