Mushroom Wild Rice (Print Version)
# Ingredients:
→ Base Ingredients
01 -
8 oz cremini mushrooms, sliced thin
02 -
1/2 cup celery, diced small
03 -
3/4 cup carrots, finely diced
04 -
1 yellow onion, chopped finely
05 -
4 garlic cloves, chopped
06 -
2 tablespoons butter (unsalted)
07 -
2 tablespoons olive oil
→ Rice and Seasonings
08 -
1 teaspoon kosher salt
09 -
1/2 teaspoon ground black pepper
10 -
1 tablespoon poultry seasoning or French spice mix
11 -
1 cup uncooked wild rice blend
→ Liquids and Dairy
12 -
2/3 cup cream (heavy or cashew)
13 -
1/3 cup Parmesan cheese, very fine
14 -
4 cups vegetable broth (low sodium)
# Instructions:
01 -
Bring cream to room temp if using heavy cream. For cashew cream, soak a third cup of cashews in two-thirds cup boiling water.
02 -
Melt butter with olive oil in a Dutch oven on medium-high. Sauté onion, celery, and carrots for about 8 minutes. Add mushrooms with garlic and cook about 6 more minutes until browned.
03 -
Stir in the rice and cook 1-2 minutes while stirring. Add in the spices—salt, pepper, and poultry seasoning.
04 -
Pour in broth and water (about a cup). Bring to a low boil, then cover and reduce heat to low-medium. Let simmer 45-60 minutes so rice softens.
05 -
Mix in the cream slowly. Add the Parmesan little by little, stirring the whole time to stop clumps. Serve warm.
# Notes:
01 -
Heavy cream can be swapped for cashew cream
02 -
Stays fresh in the fridge for 5 days
03 -
Can stay frozen for up to 3 months