Mushroom Rice

Makes 12
Prep 15 m
Cook 45 m



  1. 1 of 4 Cover dried mushrooms in small bowl with warm water. Let stand 10 minutes, until softened. Drain; rinse; squeeze out excess water from mushrooms. Chop finely.
  2. 2 of 4 Combine wild rice and enough water in saucepan to keep rice well covered. Bring to boiling. Lower heat; simmer, uncovered, until rice is tender and individual grains have opened, 45 to 50 minutes. Add water as needed to keep rice covered. Drain; keep warm.
  3. 3 of 4 Heat butter in large, deep nonstick skillet or saucepan over medium heat. Add onion, rosemary, mushrooms and carrot; cook, stirring, 6 minutes, until vegetables are softened. Add white rice, broth and pepper. Bring to boiling. Lower heat; cover; simmer 20 minutes, until rice is tender. Drain excess liquid.
  4. 4 of 4 Mix wild rice, white rice and parsley in bowl. Serve hot. Makes 12 servings.
Nutrition Information for Mushroom Rice
Servings Per Recipe: 12
Per Serving: 51 g carb., 5 g Fat, total, 8 mg chol., 2 g sat. fat, 507 mg sodium, 277 kcal cal., 7 g pro.
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Printed from 07/18/2019