Ingredients

• 3 teaspoons olive oil
• 8 ounces cremini mushrooms
• 1 cup white rice
• 1.5 cups low-sodium vegetable stock
• 0.25 cups pine nuts
• 0.25 cups dried cherries
• 0.5 teaspoons salt
• 0.5 teaspoons black pepper
• fresh basil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat 2 teaspoons oil over medium heat in a large oven-safe skillet. Add mushrooms; cook, stirring occasionally, until browned, about 8 minutes. Add remaining 1 teaspoon olive oil and the rice; cook, stirring occasionally, until rice is fragrant, about 2 minutes. Stir in stock, pine nuts, cherries, salt, and pepper. Bring to a boil.
3. 3 Bake, covered, in the preheated oven until liquid is absorbed, about 17 minutes. Let stand, covered, 5 minutes. Fluff with a fork. Sprinkle with fresh basil.

Nutrition per serving