Thursday, March 14, 2013


This recipe combines two of my favorite things, wild rice and mushrooms so naturally it is a favorite.  I believe I got this recipe originally from Southern Living magazine a few Thanksgivings ago and changed it a little to suit my tastes.  It makes around 8 servings.

2 pkgs (6-oz each) long-grain and wild rice mix
3 tbsp butter
1 large onion, diced
3/4 lb assorted (or your favorite) fresh mushrooms, sliced
1/4 tsp salt
1/2 cup vegetable broth
1/2 cup chopped flat-leaf parsley

Prepare the rice according to the package directions; set aside.

While rice cooks, melt the butter in a large skillet over medium to high heat and add the onion; saute 5 or 6 minutes until golden in color.  Add the mushrooms and the salt; saute approximately another 5 minutes until mushrooms are tender (time will depend on type of mushrooms you use).

Stir the vegetable broth into the mushroom/onion mixture and saute until the liquid is absorbed (2 to 3 minutes).

Stir the mushroom/onion mixture and the parsley into the rice.  Ready to serve!

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