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Wild Rice with Mushrooms Recipe

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Chock-full of mushrooms, celery and green onions, this hearty side dish is an ideal accompaniment to cool-weather meals. Our Test Kitchen staff seasoned it with garlic, thyme and rosemary so it complements nearly any entree. Plus, it makes a big batch, so you can use the extra in the next two dishes.

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Wild Rice with Mushrooms Recipe

Prep: 20 min. Cook: 1 hour

Yield: 10 Servings

20 60 80

Ingredients

3-1/2 cups chicken broth
2-1/2 cups water
2 cups uncooked wild rice
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/4 to 1/2 teaspoon dried rosemary, crushed
1 pound fresh mushrooms, sliced
3/4 cup diced celery
1/2 cup sliced green onions
2 garlic cloves, minced
4 teaspoons vegetable oil

Directions

In a large saucepan, bring broth and water to a boil. add the rice, salt, thyme, pepper and rosemary. Reduce heat; cover and simmer for 60-65 minutes or until rice is tender; drain.
In a large skillet, saute the mushrooms, celery, green onions and garlic in oil. Add the rice; heat through. Yield: 8-10 servings (7 cups).

Leftover: Spinach Wild Rice Quiche

Nutritional Facts 3/4 cup equals 173 calories, 3 g fat (trace saturated fat), 2 mg cholesterol, 471 mg sodium, 31 g carbohydrate, 3 g fiber, 7 g protein.

Originally published as Vegetable Wild Rice in Quick Cooking September/October 2002, p62

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