Wild Rice & Mushrooms

 

When you want a break from fall/winter soups and stews, look to hot rice dishes! Wild rice is savory, has a luscious broth, and earthy mushrooms give it that elevation of freshness and flavor; the perfect one-bowl recipe for cold days and nights.

Elements

4 CUPS CHICKEN BROTH

1 CUP WILD RICE

16 OUNCES BABY BELLA MUSHROOMS, FINELY SLICED

1/4 CUP BUTTER OR WHISKWELL™ PECAN OIL

2-3 TABLESPOONS WORCESTERSHIRE SAUCE

2 TABLESPOONS FRESH PARSLEY, FINELY CHOPPED

2 TABLESPOONS PARMIGIANO REGGIANO CHEESE, FINELY GRATED

1 TSP SEA SALT

1 TSP BLACK PEPPER

Directions

  1. In a large pot over high heat, add broth and bring to a boil.

  2. Add wild rice and reduce heat to low so it’s gently boiling.

  3. Cook rice for 60 minutes.

  4. In a large skillet over medium heat, add and melt/warm the butter or pecan oil.

  5. Add the mushrooms to the skillet and sauté until tender; add worcestershire sauce.

  6. Once the rice is ready, add the mushrooms to the rice; stir to combine. Make sure the viscosity of the sauce is smooth and creamy, not all evaporated.

  7. Add to your favorite bowl and top with parsley and cheese.

  8. Serve hot!

 
Melissa ChildressComment