Wild Rice Side Dish Recipe

ingredients

1/4 cup wild rice (not the wild rice mixture, use the real thing)
1 cup long grain white rice
2 cans (14 ounce size) chicken broth
1/4 cup unsalted butter, cut into pieces
3 shallots, diced
3 tablespoons vegetable oil
1/2 cup pecans, almonds, or pine nuts, lightly toasted
3 cloves garlic, minced
2 cups fresh, sliced mushrooms
salt and pepper, to taste
cooked bacon, optional

directions

Rinse the wild rice under running, cold water (use a fine mesh strainer). Parboil the wild rice with enough water to cover by about 1"-2" in a medium saucepan about 10-12 minutes then drain well.

In a frying pan, saute the shallots and garlic in a little vegetable oil until soft. Remove from the pan and set aside. Saute the mushrooms until they are lightly cooked.

In an ovenproof casserole, mix all of the ingredients. Bake covered at 350 degrees F for 1 hour or until the rice is cooked through and soft. At about the 45 minute mark, stir and test to see how soft the rice is.

Cooked, crisp bacon, crumbled may also be added to the mixture if desired.

nutrition data

Nutritional data has not been calculated yet.