Description

This vegetarian dish is very easy to make and can be made 2 days in advance. It's made with a combination of different kinds of mushrooms, wild rice, onion and vegetable broth. It's a side dish that can also be served as a main dish, if desired.

Ingredients

• 1 T. butter, unsalted
• 1 large white onion, chopped
• 3/4 t. salt
• freshly ground black pepper
• 2 c. wild rice blend
• 4 c. vegetable broth
• 2 T. olive oil
• 1 lb. mixed mushrooms (button, cremini, and/or shiitake, sliced)
• 1/2 t. salt
• 1/2 t. black pepper
• 1/3 c. dry white wine
• 2 T. freshly chopped chives

Steps

1. Heat butter in a large, heavy bottomed saucepan over medium heat; add onion and 3/4 t. salt; cook, stirring often, until softened, about 5 minutes. Add wild rice blend; saute, stirring constantly, for about 30 seconds. Add vegetable broth to the rice and onion mixture; bring to a boil. Cover; turn heat to low; cook for 45 minutes or until broth is absorbed.
2. While rice is cooking, prepare the mushrooms.
3. Heat a large skillet and olive oil over medium-high heat. Add mushrooms, 1/2 t. salt and 1/2 t. pepper. Cook, stirring occasionally until browned, about 8 minutes. Add wine; cook until evaporated, about 4-5 minutes. When rice is done, fluff with a fork, fold in mushrooms and fresh chives.