| 8 | 60 | 146 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 45 min | 6 |
| 1 cup | Wild rice, dry (uncooked) |
| 4 cup | Chicken Bone Broth ((for cooking rice)) |
| 2 tbsp | Olive Oil, Extra Virgin |
| 1 cup | Baby portobello mushroom (sliced) |
| 1 tbsp | Rosemary, fresh (fresh; chopped) |
| 1 tbsp | Thyme, fresh (fresh; chopped) |
| Salt and pepper (to taste) | |
| Herbs (Additional fresh; for garnish (optional)) |
Prepare Wild Rice: In a large saucepan, bring 4 cups of low-sodium vegetable or chicken broth to a boil. Add 1 cup of rinsed wild rice. Reduce heat, cover, and let simmer for about 40-45 minutes or until rice is tender and liquid is absorbed.
Cook Mushrooms & Herbs: In a separate pan, heat 2 tablespoons of olive oil over medium heat. Add sliced mushrooms and cook until softened and lightly browned, about 5 minutes. Add chopped fresh rosemary and thyme, stirring for another 2 minutes to release flavors.
Combine and Season: Once the rice is cooked, fluff with a fork and stir in the mushroom and herb mixture. Add salt and pepper to taste.
Serve: Garnish with additional fresh herbs if desired and serve warm.
Equipment Needed
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