Name: Mushrooms with Long Grain and Wild Rice
Ingredients: two 6-ounce packages long grain and wild rice with seasonings; 2 tablespoons olive oil; 1 tablespoon butter; ½ medium onion, diced; 2 cloves garlic, minced; 12 ounces fresh mushrooms, sliced; ½ cup chicken stock; ½ teaspoon Kosher salt; ½ teaspoon dried thyme; 1 tablespoon chopped fresh parsley, optional

Author Robyn of Add a Pinch

This is a quick and easy side dish that’s great for an intimate family dinner or for a large gathering of friends.

Recipe courtesy of Robyn of Add a Pinch.

Ingredients

Scale

two 6-ounce packages long grain and wild rice with seasonings
2 tablespoons olive oil
1 tablespoon butter
½ medium onion, diced
2 cloves garlic, minced
12 ounces fresh mushrooms, sliced
½ cup chicken stock
½ teaspoon Kosher salt
½ teaspoon dried thyme
1 tablespoon chopped fresh parsley, optional

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Instructions

Prepare wild rice according to package instructions in a 3-quart saucepan.
Meanwhile, in a 12-inch skillet over medium heat, add olive oil and butter and sauté onion until tender, about 3 minutes. Stir in garlic and mushrooms and cook until tender, about 7 to 10 more minutes. Pour in chicken stock, salt and dried thyme and cook until the chicken stock is reduced by about half.
Remove from heat and stir mushroom mixture into the cooked rice and top with fresh parsley, if using. Serve warm.

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