Ingredients

The following ingredients have 4 Servings
  • 2 cups vegetable or chicken stock
  • 1 1/4 cups quick-cook wild rice blend
  • Pinch of sea salt
  • 2-3 bay leaves
  • 3 Tablespoons butter (olive oil for vegan)
  • 3/4 cup - 1 cup yellow onion (diced)
  • 3/4 cup carrot (diced (~4 carrots))
  • 2 garlic cloves (minced)
  • 3/4 teaspoon dried parsley
  • 1/4 teaspoon dried thyme
  • 9 button mushrooms (sliced (approximately 2 cups sliced))
  • Salt and pepper to taste

Instruction

  • In a medium or large saucepan, combine stock, rice, salt, and bay leaves. Bring to a boil and simmer, uncovered, for 10-12 minutes until al dente (more depending on your wild rice blend). Rice will have absorbed most of the liquid, but should still be semi-liquidy.
  • While rice simmers, melt butter or heat olive oil into a large skillet, add onion and carrot, with a pinch of salt. Saute for approximately 3 minutes and add garlic. Add in dried herbs (rub between hands before adding to release flavors) and mushrooms. Saute for an additional 7 minutes, until mushrooms have cooked through, adding salt to taste.
  • Add rice (with extra liquid) to vegetable mixture and stir to combine. Continue simmering for approximately 3-5 minutes, until rice is cooked through and remains moist, but not wet.
  • Add salt and pepper to taste and remove bay leaves. Top with additional freshly chopped parsley if desired.