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Wild Rice with Mushrooms


Yes, this recipe takes an hour to cook, but it you have the time and make a double batch, this esnd up being a wonderful whole grain side dish (remember 3 whole grain servings a day!) to serve as left overs. It's a delicious and simple method, with easy clean up. If you don't like mushrooms - just give them another try in this recipe. Or, make it anyway and let your kids see you eating the rice. That will help them to eat it too. And, if you don't want to use the sherry (the alcohol gets burned off), try using chicken broth or even orange juice. 

Prep Time: 1 hour


Wild Rice with Mushrooms 

8 ounces long-grain Wisconsin wild rice

2 tablespoons butter

2 tablespoons olive oil

1 pound cremini or button mushrooms, sliced

½ teaspoon salt, more to taste

 Black pepper, to taste

2-3 tablespoons dry sherry, such as Dry Sack (do not use cream sherry) or chicken broth or orange juice


In a medium saucepan, 

  1. Bring 5 cups water to a boil. Stir in rice, then reduce heat so liquid is just simmering. Cover and cook until grains just begin to pop, about 40 minutes. Drain excess liquid from rice and set aside.
  2. Meanwhile, melt 4 tablespoons butter in a large skillet over medium-high heat. Add half the mushrooms and cook, stirring occasionally, until they have released their liquid and are golden brown, about 8 minutes; remove to a plate. Repeat with remaining butter and mushrooms.
  3. Return all the mushrooms to the skillet and season with the salt and pepper, to taste. Very carefully add sherry to deglaze the pan, and cook until most of the liquid has evaporated but mushrooms are still moist.
  4. Mix mushrooms into prepared rice and season again with salt and pepper.

Serving Size

1/4 cup of wild rice




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