Wild rice is so flavorful that it makes a good side dish on its own, but the nutty, earthy flavors of the rice also pair really well with mushrooms. This dish can be made with white/brown rice as well - long grain preferably. Soaking and lightly toasting the rice helps speed up the cooking, and also makes the rice less sticky.
Ingredients (~ 6 servings)
1.5 cups wild rice - uncooked
1 medium onion - chopped
2 cloves of garlic - minced
2 cups mushrooms - chopped (I used Portobello)
1-2 tsp oil/butter
3-4 cups of hot water (or vegetable stock) - for cooking rice
Water for soaking rice
Rinse the rice and soak it in water for 15-20 minutes.
Heat oil over medium-high heat. Add onions and garlic, saute for a minute. Add mushrooms and saute for a few more minutes until the liquid from the mushrooms starts to evaporate.
Drain the rice and add it to the pan. Saute for a minute or two until most of the liquid has either been soaked up or evaporated and the rice looks slightly toasted (do not burn it). Add 3 cups of water, and season with salt and pepper. Let it come to a boil. Reduce heat to medium, cover and cook for ~20-30 minutes until rice is completely cooked.
While rice is cooking, check periodically and add more water if required. Also check seasoning and adjust salt, pepper to taste.
Serve hot as a side, or as a main dish topped with a fried egg, and a salad.
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