Wild Rice and Mushrooms
  • 2 1/3 cups chicken broth
  • 1/2 teaspoon salt (optional)
  • 1/4 teaspoon black pepper
  • 1 medium onion, chopped
  • 1 can (2.5 oz) sliced mushrooms, drained
  • 1/4 cup wild rice, uncooked
  • 3/4 cup brown rice, uncooked
  • 1 tablespoon fresh parsley, chopped
  1. Combine broth, salt, pepper, onion and mushrooms in a medium saucepan; bring to a boil and add wild and brown rices. Boil for 1 minute; reduce heat and simmer for 45 minutes until the liquid is absorbed.
  2. Garnish with parsley
  3. Makes 6 1/2 cup servings
  4. My note: I think I'd use fresh mushrooms and maybe saute the onions and mushrooms a bit before adding the broth, salt and pepper.
Recipe is from Pamela Smith's Eat Well - Live Well cookbook.