Wild Rice with Mushroom Medley

Fresh shiitake and cremini mushrooms, as well as dried mushroom medley, give this wild rice dish its rice umami flavor.

Cooking Method:

Pressure Cooker · Simmer · Slow Cooker

Main Ingredients:

dried mushrooms · garlic · herbs de provence · leeks · mushrooms · pepper · salt · sherry · stock · wild rice

Yield:

6-8 servings

Recipe Category:

Entree · Side

Suitable for Diet:

Gluten Free · Vegan · Vegetarian
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wild-rice-with-mushroom-medley-Carley-Papi

 

Ingredients

1/3 lb shiitake mushrooms

1/3 lb cremini mushrooms

1 leek

1-2 cloves garlic

1 c wild rice blend

1/2 c wild rice (long, thin black grains)

1/4 c dried mushroom medley

1/2 tsp + 1/4 tsp herbs de provence

1 tsp + 1/4 tsp salt

1/4 + 1/8 tsp tsp pepper

3 c water/stock (more if you are NOT using a pressure cooker)

1/4 c sherry

1 tbsp + 2 tbsp olive oil/butter

 

Instructions

  1. Clean and cut leek in thin slices. Peel and mince garlic. Rinse all rice well.
  2. Combine 1 tbsp oil/butter, all rice, leek, garlic, dried mushroom medley, 1/2 tsp herbs de provence, 1 tsp salt, 1/4 tsp pepper, 3 c stock, and 1/4 c sherry in your pot, pressure cooker, or crockpot. (Pressure cooker highly recommended!)
  3. Cook until rice is done – tender but still with a good bite. In my Instant Pot, this took 35 minutes on high pressure. In a regular pot on the stove, I would expect it to take 4+ c of water/stock and about an hour. If using this method, keep heat very low and stir every 12 minutes or so to ensure it is not sticking and still has liquid!
  4. While the rice is cooking, clean and cut the mushrooms in slices.
  5. Heat 2 tbsp oil/butter in a saute pan. Add mushrooms, 1/4 tsp herbs de provence, 1/4 tsp salt, and 1/8 tsp pepper. Cook, stirring every few minutes, until the mushrooms have lost most of their moisture and are slightly browned.
  6. Once rice is cooked to your liking, stir in the cooked mushrooms. Serve with fresh herbs or shaved parmesan!