Wild Rice & Mushrooms
Servings: 4
Ingredients
- 1 cup uncooked wild rice
- 1¾ cups low sodium beef broth (or veggie stock)
- 2 tablespoon margarine, butter or olive oil
- 8 ounces mushrooms (sliced)
- 4 scallions (chopped)
- 2 tablespoon reduced-sodium Worcestershire sauce
Instructions
- Rinse the wild rice. Put the rice in a saucepan with 1¾ cups beef broth (or vegetable broth to make this vegan). Cover the saucepan with a lid.
- Put the saucepan on the stove, over medium-high heat, until the broth begins to boil.
- Turn the heat down to medium low, keeping the lid on the saucepan, and let the rice/broth mixture simmer for about 35 minutes. The rice is done cooking when the rice is tender and all the liquid has been absorbed.
- Heat the butter (or margarine, or olive oil) in a skillet over medium heat. When the oil begins to sizzle just a bit, add the sliced mushrooms and chopped scallions.
- Cook the mushrooms and scallions for about 10 to 15, stirring occasionally, until most of the moisture has been cooked out of the vegetables. Mushrooms should be deeply brown.
- Stir the cooked rice, cooked vegetables and Worcestershire sauce together.