Earthy fresh mushrooms combine with the tang of balsamic vinegar and the crunch of wild rice in this simple, hearty dish.
Recipe From marthastewart.com
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 1h
Yield Makes 4 cups
Number Of Ingredients 8
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Oct 26, 2020 Heat 2 tablespoons of the butter in a large saucepot over medium heat. Add the onion and saute until translucent, about 10 …
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Category Side-Dish
Author Kardea Brown
Difficulty Easy
- Heat 2 tablespoons of the butter in a large saucepot over medium heat. Add the onion and saute until translucent, about 10 minutes. Add the rice and toast while stirring until it begins to smell nutty, about 1 minute. Add the chicken stock and bring to a boil, then reduce to a simmer, cover and cook on low until the water is absorbed, about 40 minutes.
- While the rice is cooking, heat the remaining 1 tablespoon butter along with the oil in a large skillet over medium-high heat. Add the button mushrooms, shiitake mushrooms and thyme and cook, stirring often until they begin to brown, about 10 minutes. Add the garlic, season with salt and pepper and cook until the garlic is fragrant, about 1 minute more.
- When the rice is cooked, fluff with a fork and gently fold in the mushrooms. Add to a serving bowl and sprinkle with the parsley before serving.
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Sep 18, 2012 - Earthy fresh mushrooms combine with the tang of balsamic vinegar and the crunch of wild rice in this simple, hearty dish.
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