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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 10 |
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Chock-full of mushrooms, celery and green onions, this hearty side dish is an ideal accompaniment to cool-weather meals. Our Test Kitchen staff seasoned it with garlic, thyme and rosemary so it complements nearly any entree. Plus, it makes a big batch, so you can use the extra in the next two dishes. Ingredients:
3-1/2 cups chicken broth |
2-1/2 cups water |
2 cups uncooked wild rice |
1/2 teaspoon salt |
1/2 teaspoon dried thyme |
1/2 teaspoon pepper |
1/4 to 1/2 teaspoon dried rosemary, crushed |
1 pound fresh mushrooms, sliced |
3/4 cup diced celery |
1/2 cup sliced green onions |
2 garlic cloves, minced |
4 teaspoons vegetable oil |
Directions:
1. In a large saucepan, bring broth and water to a boil. add the rice, salt, thyme, pepper and rosemary. Reduce heat; cover and simmer for 60-65 minutes or until rice is tender; drain.
2. In a large skillet, saute the mushrooms, celery, green onions and garlic in oil. Add the rice; heat through. Yield: 8-10 servings (7 cups).
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