Recipe by ChezNicolette
A delicious alternative to serving plain rice. This recipe is from the local grocery store with a few modifications. This recipe is made with fresh mushrooms, not canned or jarred.
Top Review by Lavender Lynn
We added a little dried black mushroom in place of half the shiitakes; seems to work. This is a great, classy side dish that sets your plate apart from one that has, say, mashed potatoes or white rice on it. Flavorful and filling, served alongside a baked chicken. Made for Top Favorites of 2009 Cookbook game.
- 3⁄4 cup uncooked wild rice
- 3⁄4 cup uncooked brown rice (not instant)
- 2 (14 1/2 ounce) cans beef broth
- 1 1⁄2 cups sliced cremini mushrooms
- 1 1⁄2 cups sliced shiitake mushroom caps
- 2 medium shallots, chopped
- 5 chopped garlic cloves
- 3 tablespoons butter
- salt and pepper
Directions See How It's Made
- Combine wild rice, brown rice, and beef broth in a 3-quart sauce pan. Bring to a boil and reduce heat to Low. Cover and simmer 50-55 minutes until rice is tender.
- Meanwhile, slice mushrooms. Chop shallot. Chop (or crush) garlic.
- Melt butter in a large skillet over Medium heat. Saute shallots 3 minutes. Stir in garlic; add mushrooms, salt and pepper. Saute 4 minutes or until mushrooms are dark and tender.
- When rice is finished cooking, toss mushroom mixture with rice and serve while hot.
- Special note: The recipe originally says to drain the rice. I've never had any extra liquid to drain, but I use a different rice as well. To make the recipe easier for me I bought a rice mixture at my store called "Royal Blend". I highly recommend it since it contains Texmati white, brown, wild, and red rice. This might be the reason no draining is necessary. If you are able to find this rice and buy it, use 1 1/2 cups of it instead of the 3/4 cup of both rice.