Monday, February 23, 2015

Wild Rice and Mushrooms

I am a huge fan of wild rice and so are the girls.  I love the texture and heartiness, if that is even a word.  Wild rice is high in protein, B vitamins and fiber.  It is actually not even a rice but rather a grass, or the seed of a grass.  I find this recipe to be rather versatile.  We like to mix in a variety or vegetables, but keep in the mushrooms.  The girls like it with a little bit of shredded on cheese on top but it isn't necessary to make this a delicious entree or side dish.

  • 4 cups water (or combination of broth and water)
  • 1 cup wild rice
  • 1/2 teaspoon sea salt
  • 1 cup diced green beans, okra, spinach, kale or broccoli (optional)
  • 1 tablespoon olive oil
  • 2 cloves minced garlic
  • 1 diced onion
  • 1 pound cremini mushrooms
  • 1 cup diced green beans, okra or broccoli (optional)
  • 1/4 cup chopped parsley or cilantro
  • shredded Swiss cheese (optional)

  1. In a medium pot add rice, broth/water and salt.  Bring to a boil and simmer at a low boil for 15 minutes.
  2. Add green vegetable (beans/okra, spinach, kale or broccoli) to the rice pot and continue to simmer another 15 minutes or until rice is cooked.
  3. In a small frying pan heat oil.  Add onions and fry until clear about 3-5 minutes.  Add garlic and mushrooms.  Fry for another 5 minutes.
  4. Add mushrooms cooked mushrooms etc. to the rice pot.  
  5. Stir together to combine.  Continue to cook until vegetables are tender and rice is cooked.
  6. Stir in cilantro and serve with cheese on top if preferred.

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