Wild Rice with Sautéed Mushrooms

Wild Rice with Sautéed Mushrooms
Wild Rice with Sautéed Mushrooms

This Wild Rice with Sautéed Mushrooms is easy and healthy. A serving of wild rice contains about 6.5g pf protein. It also contains the beneficial amino acids lysine and methionine, as well as beneficial amounts of heart-healthy linolenic acid. It is also an excellent source of vitamins and minerals.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

For more, check out this Vegetable Fried Rice: A Lunch at the Speed of Light.

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Wild Rice with Sautéed Mushrooms

  • Author: livitygardens
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 2 1x

Ingredients

Scale
  • 1 cup wild rice, rinsed well
  • 4 cups mushroom or vegetable broth, or water, plus 4 tablespoons
  • 1 tablespoon olive oil
  • 1 tablespoon plant butter
  • 16 oz mushrooms (cremini, button or shiitake), cleaned and sliced thin
  • 2 cloves garlic, smashed
  • 1 sprig fresh thyme
  • 1/4 cup dry white wine
  • 1/3 cup shallots, minced
  • 2 tablespoons fresh parsley, minced
  • Sea salt and pepper, to taste

Instructions

Bring broth and wild rice to a boil in a medium saucepan. Reduce the heat to an active simmer, cover, and cook for 45 minutes. Drain and set aside.

In the meantime, in a large skillet, heat the olive oil and butter over medium-high heat. Add the mushrooms, garlic and thyme, and sauté until soft and golden, about 6-7 minutes. Season to taste with salt and pepper.

Deglaze the skillet with the white wine and let evaporate 2 minutes. Remove thyme sprig and discard. Add the shallots and wild rice, and mix well until heated through, adding broth by the tablespoon, if needed. Remove to a serving platter and sprinkle with the fresh parsley.

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Riz sauvage aux champignons

  • Author: livitygardens
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 2 portions 1x

Ingredients

Scale
  • 1 tasse de riz sauvage, bien rinsé
  • 4 tasses de bouillon de champignon ou de légumes, ou d’eau, plus 4 c. à soupe
  • 1 c. à souper d’huile d’olive
  • 1 c. à soupe de beurre végé
  • 16 onces de champignons (cremini, café ou shiitake), bien nettoyés et tranchés minces
  • 2 gousses d’ail, écrasées
  • 1 branche de thym frais
  • 1/4 tasse de vin blanc sec
  • 1/3 tasse d’échalotes françaises, émincées
  • 2 c. à soupe de persil frais, émincé
  • Sel de mer et poivre, au goût

Instructions

Dans une casserole moyenne, porter le riz et le bouillon à ébullition. Réduire le feu, couvrir, et laisser mijoter pendant 45 minutes. Égoutter et réserver.

Pendant que le riz cuit, dans une grande poêle, faire chauffer l’huile d’olive et le beurre à feu moyen-élevé. Ajouter les champignons, l’ail et le thym. Saler et poivrer, au goût. Faire revenir pendant 6-7 minutes, jusqu’à ce que les champignons soient dorés.

Déglacer la poêle avec le vin blanc et laisser évaporer 2 minutes. Retirer la branche de thym. Ajouter les échalotes et le riz, et bien mélanger, en ajoutant des c. à soupe de bouillon, si trop sec. Servir garni du persil frais.

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