Mushroom Wild Rice Dish
With its nutty texture and visual appeal, you’ll turn to this hearty side whenever a rice dish is in order. I’ve served this for more than 30 years and, over time, have learned to make enough for leftovers to be sent home with family members.—Virginia Peter, Winter, Wisconsin
Reviews
Love this recipe! The first time I made it, I didn't have chicken broth and slivered almonds, so I substituted chicken stock and pine nuts. I also added fresh thyme. Since then, I've made the original recipe and there is NO comparison. I'm sticking with my edited version.
I made this for my husbands birthday dinner to go with steaks. Instead of chicken broth I used beef broth. It made a big bowl full. My husband said it was his new favorite rice dish. The whole family loved it!!! I would give it 10 stars if I could!
Really enjoyed this rice! Made it for Christmas dinner and even my 1 year old loved it! Used baby portabella mushrooms. Delicious!
This is a very nice recipe. I used canned mushrooms as I did not have fresh mushrooms on hand. Also I used a brown and wild rice mix since I was out of plain wild rice.