Here's a delicious way to show off your wild side...flavorful wild mushrooms mix with shallots, garlic and white and wild rice to make an impressive dish that will earn rave reviews!
Ingredients
- 1 tablespoon olive oil
- 1 pound assorted wild mushrooms, coarsely chopped (about 5 cups)
- 2 medium shallot, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme leaves, crushed
- 1/2 cup uncooked wild rice
- 3 1/2 cups Swanson® Beef Broth or 100% Natural, 50% Less Sodium Beef Broth
- 1 cup uncooked long grain white rice
- 2 tablespoons chopped fresh parsley
Instructions
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Tips
- Easy Substitution: You can use dried wild mushrooms instead of fresh mushrooms. Place about 4 ounces dried mushrooms into a medium bowl and hot Swanson® Beef Broth to cover. Let stand for 15 minutes. Drain the broth and reserve for another use. Chop the mushrooms. Proceed as directed above.
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Step 1
Heat the oil in a 12-inch nonstick skillet over medium heat. Add the mushrooms, shallots, garlic and thyme and cook until the mushrooms are tender.
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Step 2
Stir the wild rice and broth in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 25 minutes.
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Step 3
Stir in the white rice. Cover and cook for 20 minutes or until the rice is tender. Season to taste. Stir in the parsley.
