Wild Rice with Wild Mushrooms
A hearty and flavorful dish combining wild rice with porcini and crimini mushrooms, enhanced with aromatic vegetables and herbs. This savory side dish features perfectly cooked wild rice and tender mushrooms in a rich, broth-infused preparation.
Ingredients
- •1½ cups chicken broth
- •¾ ounce dried porcini mushrooms
- •1¼ cups wild rice
- •1 teaspoon salt
- •1½ whole bay leaves
- •3 tablespoons butter
- •¾ cup onion
- •½ cup carrot
- •2 cloves garlic
- •¾ teaspoon dried marjoram
- •½ teaspoon dried thyme
- •9 medium crimini mushrooms
- •sliced
Cooking Instructions
- 1.
Bring broth to boil in small saucepan. Remove from heat; add porcini mushrooms and let stand until soft, about 30 minutes. Drain, reserving soaking liquid. Finely chop porcini.
30 min
- 2.
Bring medium saucepan of water to boil. Add rice, salt and bay leaves. Reduce heat to medium and simmer until rice is almost tender, about 45 minutes. Drain; discard bay leaves. (Porcini and rice can be prepared 1 day ahead. Cover porcini, soaking liquid and rice separately and refrigerate.)
45 min
- 3.
Melt butter in large nonstick skillet over medium heat. Add onion, carrot, garlic, marjoram, thyme and porcini and sauté 5 minutes. Add crimini mushrooms; sauté until tender, about 7 minutes. Add rice and reserved porcini soaking liquid, discarding sediment in bottom. Simmer until almost all liquid absorbed but mixture is still moist, about 10 minutes. Season with salt and pepper.
22 min