Wild & Brown Rice with Exotic Mushrooms
There are over 38,000 varieties of mushrooms, and while you won't find all of them at your local supermarket, there are certainly enough different types to embellish this classy side dish.
Makes 8 servings
|1-2/3||cups packaged unseasoned brown and wild rice blend|
|1/2||ounce dried porcini or morel mushrooms|
|3/4||cup boiling water|
|8||ounces cremini (brown) or button mushrooms, sliced|
|2||cloves garlic, minced|
|2||tablespoons chopped fresh thyme or 2 teaspoons dried thyme leaves|
|1/4||teaspoon black pepper|
|1/2||cup sliced green onions|
- Combine rice and water in large saucepan; bring to a boil over high heat. Cover; simmer over low heat until rice is tender (check package for cooking time). Drain, but do not rinse.*
- Meanwhile, combine porcini mushrooms and boiling water in small bowl; let stand 30 minutes or until mushrooms are tender. Drain mushrooms, reserving liquid. Chop mushrooms; set aside.
- Melt margarine in large, deep skillet over medium heat. Add cremini mushrooms and garlic; cook and stir 5 minutes. Sprinkle thyme, salt and pepper over mushrooms; cook and stir 1 minute or until mushrooms are tender.
- Stir drained rice, porcini mushrooms and reserved mushroom liquid into skillet; cook and stir over medium-low heat 5 minutes or until hot. Stir in green onions. Garnish, if desired.
|Serving Size:||1/8 of total recipe|
|Calories from Fat||21 %|
|Total Fat||4 g|
|Saturated Fat||1 g|
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