1 medium yellow onion, diced
8 cloves garlic, peeled
2 cups white mushrooms, cleaned and sliced (about 10 ounces)
2 cups brown cremini mushrooms, cleaned and sliced
1/2 cup dried tart cherries or dried cranberries
1/2 cup fresh or frozen corn kernels
2 cups cooked wild rice (from about 3/4 cups dried)
salt and pepper, to taste
4 tablespoons fresh green scallions, finely sliced (about 3 to 4 scallions)
Roasted sweet potatoes, to serve (optional)
Cook the wild rice according to the package directions. This will take about an hour. While the rice cooks, heat a small skillet over medium-high heat until hot. Add the garlic cloves and cook until they start to blacken. Toss and lightly blacken on all sides. remove from heat and place into a small bowl to cool. Once the garlic cloves are cooled, finely chop them. Heat a medium- to large-sized pan. Add the olive oil and add the onions and sauté, stirring for 4 minutes to prevent burning. Add the blackened garlic and sauté for 2 more minutes, stirring constantly to prevent burning. Add the mushrooms and cook, stirring, for 4 to 6 minutes. Add the dried cherries or cranberries and stir. Cook for another few minutes and then add the corn kernels. Stir and cook for an additional 1 to 2 minutes. Add the cooked rice, salt, and pepper. Stir for two minutes more, until completely hot. Remove from heat, garnish with fresh sliced scallions, and serve immediately. This wild rice sauté can be served on its own, or over a roasted, halved sweet potatoes that have been drizzled with a mixture of 1 cup maple syrup, juice of 1 lime, and 2 teaspoons mild to medium chili powder.