Wild Rice with Mushrooms

One of my favorite Thanksgiving side dishes is wild rice. The wild rice side dish I will make today is simple and very healthy.  I am making myself wild rice because it is economical.  Most wild rice varieties are sold at the Asian markets. Also, they have more varieties to choose from, such as red, black, and brown rice.  If making your own wild rice, mix the one that can cook using the same ratio of water. Another way to cook wild rice is using the rice cooker. Flavor the rice by using chicken broth to cook the rice. Today, I will make my wild rice with mushrooms. However, other ingredients that go well with this side dish are nuts and some other vegetables, such as peas or green beans. Suit your own taste when making this side dish. It tastes great and one can enjoy this dish throughout the year.

Ingredients:
1 cup wild rice
2 cups chicken broth
1/2 tsp salt
1 lb. of a mixed variety of fresh mushrooms, such as baby portabella, white mushrooms, oyster, etc., sliced
2 shallots, minced
2 garlic cloves, minced
Salt, sugar, and pepper, to taste
Green onions and cilantro for garnish
Oil and butter for stir frying, about 1 tbs

Directions:
Wash rice and pour into the rice cooker.  Add chicken broth and salt.  Close the lid and turn to cook.

In a sauté pan, add 2 tbs of peanut oil and butter.  Heat until hot. Stir in shallots and garlic cloves.

 Cook for 1 minute or until fragrant. Stir in mushrooms and cook until mushrooms are soft.  Season with soy sauce, salt, and pepper. Remove from heat.

 

When the rice is cooked, mix the mushrooms well with rice. Close the lid and keep warm.  Serve with the green onions and cilantro on top (a few more pieces of butter can be dotted over the rice).