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Wild Brown Rice with Exotic Mushrooms

  • 8servings
  • 175calories

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Source: recipes.howstuffworks.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B1, B9
MineralsCopper, Natrium, Fluorine, Magnesium, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2/3 cups packaged unseasoned brown and wild rice blend

  2. 6 cups water

  3. 1/2 ounce dried porcini or morel mushrooms

  4. 3/4 cup boiling water

  5. 2 tablespoons margarine

  6. 8 ounces cremini (brown) or button mushrooms, sliced

  7. 2 cloves garlic, minced

  8. 2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme leaves

  9. 1 teaspoon salt

  10. 1/4 teaspoon black pepper

  11. 1/2 cup sliced green onions

Instructions Jump to Ingredients ↑

  1. Combine rice and water in large saucepan; bring to a boil over high heat. Cover; simmer over low heat until rice is tender (check package for cooking time). Drain, but do not rinse.*

  2. *Rice may be prepared up to 3 hours before serving and kept covered at room temperature until added to fresh mushroom mixture.

  3. Meanwhile, combine porcini mushrooms and boiling water in small bowl; let stand 30 minutes or until mushrooms are tender. Drain mushrooms, reserving liquid. Chop mushrooms; set aside.

  4. Melt margarine in large, deep skillet over medium heat. Add cremini mushrooms and garlic; cook and stir 5 minutes . Sprinkle thyme, salt and pepper over mushrooms; cook and stir 1 minute or until mushrooms are tender.

  5. Stir drained rice, porcini mushrooms and reserved mushroom liquid into skillet; cook and stir over medium-low heat 5 minutes or until hot. Stir in green onions. Garnish, if desired.

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