3/4 cup uncooked wild rice
3/4 cup uncooked brown rice (not instant)
2 14.5 ounce cans beef broth
1 1/2 cups sliced cremini mushrooms (6 ounces)
1 1/2 cups sliced shiitake mushroom caps (4 ounces)
2 medium shallots, chopped
3 medium cloves garlic, crushed
3 tablespoons butter
3/4 teaspoon salt
3/4 teaspoon black pepper
Combine wild rice, brown rice and beef broth in a 3-quart saucepan. Bring to a boil and reduce heat to low. Cover and simmer 50 to 55 minutes until rice is tender.
Meanwhile, slice mushrooms. Chop shallot. Crush garlic.
Melt butter in a large skillet over medium heat. Sautèacute; shallots 3 minutes. Stir in garlic; add mushrooms, salt and pepper. Sautèacute; 4 minutes or until mushrooms are just tender.
Drain rice. Toss rice with mushroom mixture and serve while hot.
No Nutritional Information Available
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