1 container (32 ounces) chicken stock
6 tablespoons unsalted butter, divided
1 pound ground pork
2 teaspoons kosher salt, divided
½ teaspoon black pepper
½ teaspoon ground thyme
1½ cups dried cranberries
1 cup yellow onion, diced
16 ounces baby Bella mushrooms, sliced ¼-inch thick
parsley, for garnish
In a medium pot with a tight-fitting lid, add the wild rice and chicken stock. Set to high heat and bring the mixture to a boil, uncovered. Once boiling, reduce heat to low and cover. Simmer for 60 minutes, or until tender. After simmering, drain excess liquid and return the rice to the pot. Cover to keep warm. In a medium skillet over medium heat, melt 3 tablespoons of butter. Add the ground pork, 1 teaspoon salt, pepper, and thyme. Cook until the pork is no longer pink (about 10 minutes) breaking it up as you go. Add the cooked pork and cranberries to the rice. Stir to combine. In the same skillet, melt the remaining butter. Add onions and cook for 8-10 minutes (or until softened). Add mushrooms and the remaining teaspoon of salt. Continue cooking for about 20 more minutes, or until most of the liquid is gone. Add the onion and mushroom mixture to the rice mixture. Stir to combine. Serve warm.