I'm always looking for good side dishes, and this is a winner. I didn't have shallots, so I used onions, and it turned out delicious. Tasted even better the next day. Definitely will be making this again.
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.
More From Cooking Light
- 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
- 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
- 1. Cook rice according to package directions, omitting salt and fat. Stir in sherry and salt; cover and keep warm.
- 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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