Ingredients

The following ingredients have 4 Servings
  • 1 cup brown & wild rice blend
  • 2 1/4 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 large yellow onion (, chopped)
  • 3 celery stalks (, chopped)
  • 2 garlic cloves (, minced)
  • 8 ounces mushrooms (, sliced)
  • 3 tablespoons fresh chopped sage
  • 1 tablespoon fresh chopped thyme
  • 1 teaspoon salt
  • 1 apple (, cored and diced (optional))
  • 1/3 cup dried cranberries ((optional))
  • 1/3 cup chopped pecans ((optional))

Instruction

  • Combine the rice and vegetable broth in a large saucepan, bring the mixture to a boil, then lower the heat to a simmer and cover for 35-40 minutes, cooking until the broth is completely absorbed. (Alternatively, you can use half the broth and cook the rice blend in the Instant Pot at high pressure for 25 minutes, with a 10 minute natural release.)
  • While the rice is cooking, melt the olive oil in a large deep skillet over medium heat and saute the onion and celery until tender, about 8 minutes. Add in the garlic, mushrooms, sage, thyme, and salt, and saute another 8 to 10 minutes, until the mushrooms are tender.
  • Combine the cooked rice and mushroom mixture, and stir in the apple, cranberries, and pecans, if using. Adjust any seasoning to taste, and serve warm.
  • Leftovers can be stored in the fridge in a sealed container for up to 3 days.