Wild Rice with Cremini Mushrooms

Elevate plain rice to something a little more special with the help of just a few ingredients. If you don't have a wild rice blend, or are short on time, substitute three cups of cooked instant rice. Serve with pork loin, beef tenderloin, duck, or chicken.

Yield: 6 servings (serving size: about 3/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 164
  • Calories from fat: 25%
  • Fat: 4.5g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.4g
  • Protein: 4g
  • Carbohydrate: 26.2g
  • Fiber: 1.4g
  • Cholesterol: 5mg
  • Iron: 1.4mg
  • Sodium: 315mg
  • Calcium: 22mg

Ingredients

  • 1 cup uncooked long-grain and wild rice mix
  • 2 tablespoons sherry
  • 3/4 teaspoon salt
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/2 cup finely chopped shallots
  • 4 cups chopped cremini mushrooms (about 1/2 pound)
  • 1/4 cup finely chopped fresh parsley
  • 1/4 teaspoon freshly ground black pepper

Preparation

  1. 1. Cook rice according to package directions, omitting salt and fat. Stir in sherry and salt; cover and keep warm.
  2. 2. Heat butter and oil in a large nonstick skillet over medium-high heat. Add shallots to pan; sauté 2 minutes. Add mushrooms; sauté 4 minutes. Stir in rice mixture, parsley, and pepper.
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