Recipe courtesy of Priya Krishna
Recipe courtesy of Priya Krishna
Watch how to make this recipe.
Wild Rice with Rosemary and Garlicky Mushrooms
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- Level: Easy
- Total: 1 hr 15 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 183
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 466 mg
This elegant, aromatic wild rice dish will fit in just as well on your Thanksgiving table as in your weeknight meal plan. Just a few ingredients -- garlic, onion, mushrooms and rosemary -- come together for incredible flavor, and the combination of wild rice with other rice varieties is a refreshing change from the usual. Make sure to pull out your best olive oil to finish the dish -- it will make a big difference.
- Level: Easy
- Total: 1 hr 15 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 183
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 466 mg
Ingredients
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Directions
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25m
Easy
CLASS
- Combine the rice and broth in a medium saucepan and bring to a boil. Lower the heat, cover the pan, and simmer for 45 minutes. Turn the heat off and let the rice steam for another 10 minutes. Cool to room temperature.
- While the rice cools, heat the oil in a large skillet over medium-high heat. Once it shimmers, add the onions and garlic. Cook, stirring frequently, until the onion is translucent, 5 to 6 minutes. Add the mushrooms and cook until the mushrooms are browned and soft and the liquid they release has evaporated, 7 to 10 minutes. Season with a pinch of salt.
- Gently mix the mushrooms and chopped rosemary into the cooled rice. Add salt to taste. Just before serving, garnish the rice with a drizzle of good olive oil and a sprig of fresh rosemary.
