Wild Rice with Wild Mushrooms

Ingredients for Wild Rice with Wild Mushrooms

• 350ml canned chicken broth

• 20g dried porcini mushrooms, rinsed under cold water

• 300ml wild rice, rinsed under cold water

• 1 teaspoon salt

• 1 1/2 bay leaves

• 3 tablespoons butter

• 170g finely chopped onion

• 80g finely chopped carrot

• 2 garlic cloves, minced

• 3/4 teaspoons dried marjoram

• 1/2 teaspoons dried thyme

• 9 medium crimini or button mushrooms, sliced

How to make Wild Rice with Wild Mushrooms

Bring broth to boil in small saucepan. Remove from heat; add porcini mushrooms and let stand until soft, about 30 minutes. Drain, reserving soaking liquid. Finely chop porcini.

Bring medium saucepan of water to boil. Add rice, salt and bay leaves. Reduce heat to medium and simmer until rice is almost tender, about 45 minutes. Drain; discard bay leaves. (Porcini and rice can be prepared 1 day ahead. Cover porcini, soaking liquid and rice separately and refrigerate.)

Melt butter in large nonstick skillet over medium heat. Add onion, carrot, garlic, marjoram, thyme and porcini and sauté 5 minutes. Add crimini mushrooms; sauté until tender, about 7 minutes. Add rice and reserved porcini soaking liquid, discarding sediment in bottom. Simmer until almost all liquid absorbed but mixture is still moist, about 10 minutes. Season with salt and pepper.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.