Wild Rice with Mushrooms
|Wild rice||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Canned chicken broth/Old fashioned chicken broth||1 Cup (16 tbs)|
|Finely chopped shallots||1 Tablespoon|
|Mushrooms||8 Ounce, trimmed, sliced|
|Chopped fresh parsley||2 Tablespoon|
1. Rinse wild rice; drain. In 2-quart saucepan, combine wild rice, water, broth, and salt; heat to boiling over high heat. Reduce heat; cover and simmer until wild rice is tender and some grains have popped, 45 to 60 minutes. Drain if necessary; keep rice warm.
2. Meanwhile, in 10-inch skillet, melt butter over medium-high heat. Add shallots and cook until tender, about 2 minutes. Add mushrooms; cook, stirring occasionally, until mushrooms are tender and liquid has evaporated, about 5 minutes. Stir mushroom mixture and parsley into wild rice.