WILD RICE WITH MUSHROOMS RECIPE RECIPES

WILD RICE WITH MUSHROOMS RECIPE - NYT COOKING

Wild Rice With Mushrooms Recipe - NYT Cooking image

In Wisconsin, wild rice is truly wild, not cultivated as in other states, the tassels rising and swaying over rivers, lakes and floodplains come late August and September. Called manoomin by the local Chippewa, it is a protected crop that can be harvested only by state residents holding a valid license. And only by hand, as the Chippewa have always done, using wooden flails gently (the grains should fall from the stalk without great effort) from canoes propelled by paddles or push poles. Shellie Holmes of Rhinelander, Wis., who shares her recipe here, likes to cook wild rice just until it pops open. This is a break with her family’s tradition, which favored a chewier texture and did not allow popping. “Do not mix with other rice,” she urged, lest you lose the flavor of the wild.

Provided by Ligaya Mishan

Total Time 50 minutes

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

8 ounces long-grain Wisconsin wild rice
8 tablespoons (1 stick) butter
1 pound cremini or button mushrooms, sliced
1/2 teaspoon salt, more to taste
Black pepper, to taste
1/3 cup dry sherry, such as Dry Sack (do not use cream sherry)

Steps:

Bring 5 cups water to a boil. Stir in rice, then reduce heat so liquid is just simmering. Cover and cook until grains just begin to pop, about 40 minutes. Drain excess liquid from rice and set aside.
Meanwhile, melt 4 tablespoons butter in a large skillet over medium-high heat. Add half the mushrooms and cook, stirring occasionally, until they have released their liquid and are golden brown, about 8 minutes; remove to a plate. Repeat with remaining butter and mushrooms.
Return all the mushrooms to the skillet and season with the salt and pepper, to taste. Very carefully add sherry to deglaze the pan, and cook until most of the liquid has evaporated but mushrooms are still moist.
Mix mushrooms into prepared rice and season again with salt and pepper.

Nutrition Facts : @context http//schema.org, Calories 298, UnsaturatedFatContent 5 grams, CarbohydrateContent 32 grams, FatContent 16 grams, FiberContent 3 grams, ProteinContent 8 grams, SaturatedFatContent 10 grams, SodiumContent 203 milligrams, SugarContent 3 grams, TransFatContent 1 gram

WILD RICE WITH MUSHROOMS RECIPE: HOW TO MAKE IT

Wild Rice with Mushrooms Recipe: How to Make It image

Chock-full of mushrooms, celery and green onions, this hearty side dish is an ideal accompaniment to cool-weather meals. Our Test Kitchen staff seasoned it with garlic, thyme and rosemary so it complements nearly any entree. Plus, it makes a big batch, so you can use the extra in the next two dishes.

Provided by Taste of Home

Categories Side Dishes

Total Time 01 hours 20 minutes

Prep Time 20 minutes

Cook Time 60 minutes

Yield 8-10 servings (7 cups).

Number Of Ingredients 12

Ingredients

3-1/2 cups chicken broth
2-1/2 cups water
2 cups uncooked wild rice
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/4 to 1/2 teaspoon dried rosemary, crushed
1 pound fresh mushrooms, sliced
3/4 cup diced celery
1/2 cup sliced green onions
2 garlic cloves, minced
4 teaspoons vegetable oil

Steps:

In a large saucepan, bring broth and water to a boil. add the rice, salt, thyme, pepper and rosemary. Reduce heat; cover and simmer for 60-65 minutes or until rice is tender; drain., In a large skillet, saute the mushrooms, celery, green onions and garlic in oil. Add the rice; heat through.

Nutrition Facts : Calories 173 calories, FatContent 3g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 454mg sodium, CarbohydrateContent 31g carbohydrate (1g sugars, FiberContent 3g fiber), ProteinContent 7g protein.

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