Wild Rice with Sautéed Mushrooms
- 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.
Find it online: https://livitygardens.com/wild-rice-with-sauteed-mushrooms/