Mushroom Wild Rice
Savory mushroom wild rice offers a variety of gut-healthy ingredients in a single dish. Loaded with mixed mushrooms, wild rice blend, white onion, and fragrant spices like garlic powder and Italian seasoning, this dish delivers rich and earthy flavor.
Servings: 8 people
Ingredients
- 2 cups wild rice blend
- 4 cups organic chicken broth (or vegetable broth for vegan) low sodium chicken broth if watching salt intake.
- 2.5 Tbsp olive or avocado oil
- 12 oz mixed mushrooms, chopped
- 1 large white onion, chopped
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1 tsp Trader Joe's umami seasoning blend (optional)
- 1 tsp Italian seasoning
- 3 Tbsp slivered almonds, toasted
- 2 Tbsp fresh chives, chopped
Instructions
Rick Cooker Method:
- Heat 2 Tbsp olive or avocado oil in a saute pan over medium heat, reserving the remaining 1/2 Tbsp for later. Add the mushrooms, 1/2 tsp salt, and pepper. Cook for about 3 minutes until starting to get tender.
- To the same pan, add final 0.5 Tbsp oil and chopped onions. Cook the mixture for an additional 5 minutes until the onion is softened.
- Deglaze the pan with 1 cup of your 4 cups of broth. Cook for an additional 1 minute.
- Carefully pour the mixture into your rice cooker.
- Add wild rice blend, garlic powder, 1/2 tsp salt, Italian seasoning and umami powder (if using) to the rice cooker and give it a stir.
- Cook mixture in rice cooker on the "Brown rice" setting. It should take 40 to 50 minutes. Let rice sit for 10 minutes after cooked.
- Stir in slivered almonds. Serve garnished with chopped chives.
Stovetop Method:
- Heat 1 Tbsp olive or avocado oil in a large saucepan over medium heat, reserving the remaining 1.5 Tbsp oil. Add the chopped onion, 1/2 tsp salt, and pepper. Cook for 3 minutes until onions start to tenderize.
- Add wild rice blend to the sauce pan and saute, stirring for roughly 30 seconds.
- Add chicken or vegetable broth and bring the mixture to a boil.
- Cover the pan and turn to low. Cook for 45 minutes until broth is absorbed.
- While the rice is cooking, heat the remaining 1.5 Tbsp oil in a separate saute pan. Add mushrooms and 1/2 tsp salt. Cook for roughly 6 minutes until browned.
- Stir cooked mushrooms and slivered almonds into the rice. Serve with chopped fresh chives on top.
Nutrition
Serving: 71g | Calories: 159kcal | Carbohydrates: 19g | Protein: 5g | Fat: 6.5g | Saturated Fat: 0.8g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 3g | Sodium: 369mg | Potassium: 192.7mg | Fiber: 2.6g | Sugar: 2.8g | Vitamin A: 7.9IU | Vitamin C: 3.3mg | Calcium: 16.1mg | Iron: 0.9mg