Wild Rice and Mushrooms
Servings
2Serving size
about 1 1/2 cupsThis recipe can easily be multiplied and makes good leftovers.
Ingredients
| 3 cup Water |
| 1/2 cup Wild rice |
| 1/4 tsp. Salt |
| 1 tsp. Olive oil |
| 2 Tbsp. Pumpkin seeds |
| 1/2 small White onions (minced) |
| 1/2 tsp. Dried rosemary |
| 1/2 tsp. Dried marjoram |
| 8 ounces Crimini mushrooms (minced) |
Instructions
When the water boils, add the wild rice and salt.
Stir, then reduce the heat until the water is simmering.
Partially cover the pan and simmer the rice for 45 minutes.
After the rice has been cooking for 30 minutes, place the olive oil in a large skillet over medium high heat.
Add the pumpkin seeds and cook for about two minutes. Adjust the heat so the pumpkin seeds brown but do not burn.
Add the onion and cook for 3 minutes. Stir frequently.
Add the rosemary and marjoram and cook for about one minute. Stir frequently.
Add the mushrooms and cook for 10 minutes. Adjust the heat so that the mushrooms brown but do not burn.
After 45 minutes the rice should be tender to the bite.
If there is excess water, drain the rice, then add the rice to the pan with the mushrooms.
Fold the rice into the mushroom mixture until blended.
Serve.
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Wild rice often goes overlooked, but I think that it should be in everyone’s pantry. It has more fiber than brown rice and a great nutty flavor and dense texture. The key to great wild rice is to cook it at a low simmer for longer than you might think. While brown rice takes 30 to 40 minutes, wild rice takes a full 45 minutes. This recipe calls for three cups water and that is a good rule of thumb: 3 cups water for each 1/2 cup of wild rice.