Wild & Brown Rice with Exotic Mushrooms Recipe | Savory Side Dish

Wild & Brown Rice with Exotic Mushrooms

YIELD Makes 8 servings

There are over 38,000 varieties of mushrooms, and while you won't find all of them at your local supermarket, there are certainly enough different types to embellish this classy side dish.

INGREDIENTS

1‑2/3 cups packaged unseasoned brown and wild rice blend 6 cups water 1/2 ounce dried porcini or morel mushrooms 3/4 cup boiling water 2 tablespoons margarine 8 ounces cremini (brown) or button mushrooms, sliced 2 cloves garlic, minced 2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme leaves 1 teaspoon salt 1/4 teaspoon black pepper 1/2 cup sliced green onions

PREPARATION:

1. Combine rice and water in large saucepan; bring to a boil over high heat. Cover; simmer over low heat until rice is tender (check package for cooking time). Drain, but do not rinse.*

   *Rice may be prepared up to 3 hours before serving and kept covered at room temperature until added to fresh mushroom mixture.

2. Meanwhile, combine porcini mushrooms and boiling water in small bowl; let stand 30 minutes or until mushrooms are tender. Drain mushrooms, reserving liquid. Chop mushrooms; set aside.
3. Melt margarine in large, deep skillet over medium heat. Add cremini mushrooms and garlic; cook and stir 5 minutes. Sprinkle thyme, salt and pepper over mushrooms; cook and stir 1 minute or until mushrooms are tender.
4. Stir drained rice, porcini mushrooms and reserved mushroom liquid into skillet; cook and stir over medium-low heat 5 minutes or until hot. Stir in green onions. Garnish, if desired.

This recipe appears in: Rice & Grains NUTRITIONAL INFORMATION: Serving Size: 1/8 of total recipe Sodium 304 mg Protein 5 g Fiber 2 g Carbohydrate 30 g Cholesterol <1 mg Saturated Fat 1 g Total Fat 4 g Calories from Fat 21 % Calories 175 DIETARY EXCHANGE: Fat 1 Starch 2