1/2 cup toasted chopped nuts- pecans, hazelnuts, almonds work well
fresh herbs- parsley, rosemary, thyme (optional)
salt and pepper to taste
truffle oil (optional)
Instructions
Cook the rices separately according to package directions, but use chicken broth (vegetable broth if vegetarian) instead of water to cook it in. These are the three rices I use, but you can substitute red rice or other rices if you like. The wild rice is a must- Trader Joes is a good source. Rice can be cooked ahead of time and refrigerated or frozen until use.
Heat up olive oil in a saucepan. Saute onions and garlic oil until soft, then add the mushrooms and saute 5 or 6 minutes until done to you liking.
Add mushroom mixture to the rices and stir gently. Add salt, pepper, and fresh herbs as you like- I usually add 2 tablespoons chopped parsley and one tablespoon chopped thyme or rosemary. In the winter, a tablespoon of dried parsley and 1/2 teaspoon dried thyme is OK substitute.
Just before serving stir in the toasted nuts-and a drizzle of truffle oil if you have some. I like a mixture of nuts but any of them will do.
Serving
Suggestions
Great side dish with roast chicken. Can add tender/crisp broccoli or asparagus to make a vegetarian main dish
Originally Submitted
2/18/2012
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