6 servings (serving size: about 3/4 cup)

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.

How to Make It

Step 1

Cook rice according to package directions, omitting salt and fat. Stir in sherry and salt; cover and keep warm.

Step 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.

Ratings & Reviews

lutzflcat's Review

April 23, 2009
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.

PinkCamel's Review

April 18, 2009
I had never tried Cremini Mushrooms before. I was nervous when making this recipe because when I tested the shallot cremini saute, it seemed so mild with no seasoning. And the rice seemed terribly oversalted. I hoped those would balance each other out, and they did. I might try adding the sherry and salt to the sautee once the mushrooms have gotten the outer color they need just to bring out the flavor of the mushrooms more, but otherwise, I would make this again as is with any red meat.