Earthy fresh mushrooms combine with the tang of balsamic vinegar and the crunch of wild rice in this simple, hearty dish.
Ingredients
2 cup
Chicken broth (stock)
1 cup
Wild rice, dry
2 tbsp
Extra virgin olive oil
454 gm
Cremini (Italian) mushroom
(can use oyster or shiitake)
1 pinch
Coarse salt
1 dash
Black pepper
1 tbsp
Parsley, dried
2 tbsp
Butter, grass fed, unsalted
1/2 cup
Green onion
(thinly sliced)
4 tsp
Balsamic vinegar
Instructions
For the Wild Rice
Bring chicken broth to a boil in a small pot. Add wild rice, and reduce to a simmer. Cover and cook for about 40 minutes until the rice is just tender and almost all the liquid has been absorbed.
Remove from heat and let sit, covered for 10 minutes. Drain any excess cooking liquid if necessary. Fluff the rice with a fork.
For the Mushrooms
Heat oil in a large saute pan over medium-high heat. Add mushrooms and cook for 3 minutes (do not stir yet). Season with 3/4 teaspoon of salt and stir. Continue to cook for about 5 to 7 minutes while stirring occasionally until mushrooms are tender. Reduce heat to low and add the butter and scallions. Cook for about 1 minute until scallions are softened. Turn off heat and stir in balsamic vinegar.
Stir in mushrooms and season with salt, fresh ground pepper and parsley.
