RCI-RC.006.0154.001
Wild Rice with Mushrooms
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Henry Estate in Dallas, Texas in 1980.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- wild rice washed soaked and drained1 cup
- 2 cups
- can mushroom bits and pieces10 ounce
- 2 tablespoons
- 3 tablespoons
- 1 unit
Method
1
Melt butter in a large saucepan over medium heat. Add the chopped onion flakes and sauté for 2–3 minutes until fragrant and slightly softened.
2
Stir in the washed, soaked, and drained wild rice, coating it evenly with the butter and onion mixture. Toast for 2–3 minutes, stirring occasionally.
3
Pour in the beef broth and bring to a boil over medium-high heat, stirring occasionally.
4
Reduce heat to low and add the canned mushroom bits and pieces along with their liquid to the rice mixture. Stir to combine.
1 minutes
5
Cover the saucepan with a lid and simmer gently for 45–55 minutes, until the wild rice is tender and most of the liquid has been absorbed.
50 minutes
6
Remove from heat and let stand, covered, for 5 minutes to allow any remaining liquid to be fully absorbed.
5 minutes
7
Fluff the rice with a fork and season with salt and black pepper to taste. Serve warm.