Tuesday, March 17, 2009

Quick and Easy Pantry Cooking Day Eight: Wild Rice with Mushrooms

I keep many kinds of rice in my pantry but I find that I usually end up using brown rice for lots of dishes. I had some wild rice left from a Thanksgiving wild rice and corn bread dressing dish so I decided to use it up. There were some beautiful shitake mushrooms at the farmer's market that I thought would be good with wild rice. You could use whatever mushroom you can find or use the dehydrated kind. This is not the prettiest dish but it has a nice earthy flavor.

Wild Rice with Mushrooms

  • 1 cup wild rice
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 4 garlic cloves, chopped
  • 1/4 teaspoon dried thyme or 1 teaspoon fresh
  • 2 cups mushrooms, chopped
  • pinch of red pepper flakes
  • salt and pepper

Cook wild rice in broth for about 45 minutes. Drain excess broth from rice. While the rice is cooking saute onion, garlic, red pepper flakes and thyme until onion is translucent, about five minutes. Add mushrooms and cook about 10 minutes more, until mushrooms are tender. This time will vary depending on the mushroom you are using. Combine mushroom mixture and rice and season to taste with salt and pepper.

variations: Add 1/4 cup white wine to mushrooms near end of their cooking time for some extra flavor. Garnish with chopped scallions or parsley

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