I am a huge fan of wild rice and so are the girls. I love the texture and heartiness, if that is even a word. Wild rice is high in protein, B vitamins and fiber. It is actually not even a rice but rather a grass, or the seed of a grass. I find this recipe to be rather versatile. We like to mix in a variety or vegetables, but keep in the mushrooms. The girls like it with a little bit of shredded on cheese on top but it isn't necessary to make this a delicious entree or side dish.
Ingredients
Directions
Ingredients
- 4 cups water (or combination of broth and water)
- 1 cup wild rice
- 1/2 teaspoon sea salt
- 1 cup diced green beans, okra, spinach, kale or broccoli (optional)
- 1 tablespoon olive oil
- 2 cloves minced garlic
- 1 diced onion
- 1 pound cremini mushrooms
- 1 cup diced green beans, okra or broccoli (optional)
- 1/4 cup chopped parsley or cilantro
- shredded Swiss cheese (optional)
Directions
- In a medium pot add rice, broth/water and salt. Bring to a boil and simmer at a low boil for 15 minutes.
- Add green vegetable (beans/okra, spinach, kale or broccoli) to the rice pot and continue to simmer another 15 minutes or until rice is cooked.
- In a small frying pan heat oil. Add onions and fry until clear about 3-5 minutes. Add garlic and mushrooms. Fry for another 5 minutes.
- Add mushrooms cooked mushrooms etc. to the rice pot.
- Stir together to combine. Continue to cook until vegetables are tender and rice is cooked.
- Stir in cilantro and serve with cheese on top if preferred.