Double Wild Rice
|Wild rice||1⁄2 Cup (8 tbs), washed and drained|
|Basmati rice/Arborio||1⁄2 Cup (8 tbs)|
|Water||4 Cup (64 tbs)|
|Wild mushrooms/Shiitake / cremini / portobello / common mushrooms||1⁄2 Pound, quartered|
|Lemon juice||2 Tablespoon|
|Dried thyme||1⁄2 Teaspoon|
|Ground black pepper||To Taste|
In each saucepan, bring 2 cups of water and pinch of salt to a rolling boil over high heat.
Add wild rice to one saucepan and basmati or arborio rice to the other.
Boil 1 minute uncovered, then lower heat, cover, and simmer until water is absorbed and rice is tender.
Wild rice will take 45 to 50 minutes; basmati or arborio will take 15 to 20 minutes.
Melt butter in saute pan over medium heat and saute mushrooms until tender, about 3 to 5 minutes.
Combine rices and mushrooms in serving dish; mix well.
Add lemon juice, thyme, salt and pepper, and mix again.