Here's a recipe for wild and exotic mushroom blend rice:
Wild & Exotic Mushroom Blend Rice
4
10 minutes
60 minutes
Worldwide
Wild & Exotic mushrooms rice
Ingredients
- 1 cup wild rice blend (such as a mixture of wild rice, brown rice, and black rice)
- 1 pound exotic mushroom blend (such as shiitake, Maitake, and Hedgehog mushrooms), cleaned and sliced
- 2 cups vegetable or chicken broth
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup dry white wine (optional)
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Directions
Rinse the rice:
Rinse the wild rice blend under cold water in a fine-mesh sieve until the water runs clear. Drain well.
Cook the rice:
In a medium saucepan, bring the chicken or vegetable broth to a boil. Add the rinsed rice to the boiling broth, then reduce the heat to low, cover, and simmer for about 45-50 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit, covered, for an additional 5-10 minutes.
Prepare the mushrooms:
While the rice is cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant, about 3-4 minutes.
Add the sliced exotic mushrooms to the skillet and cook, stirring occasionally, until they release their moisture and become tender, about 8-10 minutes. If using, pour in the white wine and cook for an additional 2-3 minutes, allowing the alcohol to evaporate.
Combine:
Once the mushrooms are cooked, add the cooked rice to the skillet with the mushrooms. Stir well to combine and heat through, about 2-3 minutes. Season with salt and pepper to taste.
Serve:
Transfer the mushroom and rice blend to a serving dish. Garnish with chopped fresh parsley if desired. Serve hot as a side dish or a vegetarian main course.