Wild Rice with Mushrooms
A perfect side dish. Wild rice cooked in vegetable broth with caramelized mushrooms.
Equipment
- Sauté pan
- Saucepan
- Colander
- Mixing Bowl
Ingredients
- 4 cups vegetable broth
- 1 pound mushrooms
- 1⅓ cup wild rice
- ¼ cup shallots chopped
- 3 tablespoons olive oil
- 2 tablespoons parsley chopped
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon oregano
- ½ teaspoon thyme
- ½ teaspoon ground black pepper
- ½ teaspoon salt
Instructions
Preparing the rice
- In a colander or strainer rise off the wild rise and set aside.
- Pour the vegetable broth into the saucepan and bring to a boil. Add the rice and reduce the heat to low. Cover and cook for 50-60 minutes. Drain any remaining broth. The grains should split down the middle.
Cooking the mushrooms
- While the rice is cooking heat a sauté pan on medium high heat with the oil. Once the oil is hot add the mushroom and cook for 10 minutes, stirring every 2 minutes to allow the mushrooms to caramelize.
- Add the shallots and cook for another 3 minutes or until the shallots are translucent. Add the garlic powder, onion powder, salt, pepper, oregano, and thyme and stir to combine.
- Once the rice is done toss the mushrooms with the rice and top with the chopped parsley.
Nutrition
Serving: 1servingCalories: 169kcalCarbohydrates: 25gProtein: 6gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 95mgPotassium: 332mgFiber: 3gSugar: 3gVitamin A: 98IUVitamin C: 3mgCalcium: 15mgIron: 1mg
Nutrition Disclaimer*
Tried this recipe?Let us know how it was!