Wild rice with mushrooms
Votes: 1
Time: 1 hour 15 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 616, total fat 17 G., saturated fats 7 G., proteins 26 G., carbohydrates 94 G., fiber 9 G., cholesterol 32 mg, sodium 1269 mg, sugar 10 G.
Calories 616, total fat 17 G., saturated fats 7 G., proteins 26 G., carbohydrates 94 G., fiber 9 G., cholesterol 32 mg, sodium 1269 mg, sugar 10 G.
Cardea Brown always looks forward to the evenings when her mother makes her famous wild rice. "It's just bursting with umami flavor," says Cardea. Having learned the basics from her mother, Cardea gave the dish its unique flavor by adding mushrooms. She usually serves wild rice with mushrooms with baked chicken or turkey breast, but this side dish pairs beautifully with any meal. "You can't go wrong with this recipe. It's the perfect side dish!" Cardea promises.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 tablespoons unsalted butter
- Half an onion, diced
- 2.5 cups wild rice
- 5 cups lightly salted chicken broth
- 1 tbsp extra-virgin olive oil, add more if needed
- 220 g white champignons, thinly sliced
- 220 g shiitake mushrooms, remove tough stems, thinly slice caps
- 2 teaspoons fresh thyme leaves
- 2 cloves garlic, crushed
- 1 tbsp chopped fresh parsley
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Cooking the dish according to the recipe:
- In a large saucepan, heat 2 tablespoons of butter over medium heat. Add the onion and cook until translucent, about 10 minutes. Add the wild rice and cook, stirring, until fragrant, about 1 minute. Add the chicken broth and bring to a boil, then reduce the heat. Cover and simmer until the water is absorbed, about 40 minutes.
- Meanwhile, heat the olive oil and the remaining 1 tablespoon butter in a large skillet over medium-high heat. Add the mushrooms, shiitake mushrooms, and thyme and cook, stirring frequently, until the mushrooms begin to brown, about 10 minutes. Add the garlic (add more oil to the skillet if it's dry), season with salt and pepper, and cook until the garlic is fragrant, about 1 minute more.
- When the rice is cooked, fluff it with a fork and gently stir in the mushrooms. Season with salt and pepper to taste. Transfer to a serving bowl, sprinkle with parsley, and serve.
Author of the recipe - Kardea Brown is an American chef, caterer, and television personality.
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