Nutty, long-grain wild rice from Manitoba's lakes, toasted and simmered with mushrooms, herbs, and broth — a distinctly Canadian grain dish.
Ingredients
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1.5 cups wild rice
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3.5 cups vegetable broth
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1 tbsp olive oil
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200g mixed mushrooms, sliced
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1 shallot, minced
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2 cloves garlic, minced
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1 tsp fresh thyme
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Salt and pepper
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Fresh parsley for garnish
Instructions
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1
Rinse wild rice thoroughly under cold water.
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2
Bring vegetable broth to a boil. Add rice, reduce heat, cover and simmer 40-45 min until kernels split open.
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3
Meanwhile, saute mushrooms in olive oil until golden. Add shallot and garlic, cook 2 min more.
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4
Drain any excess liquid from the cooked rice.
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5
Fold sauteed mushrooms into the rice. Season with thyme, salt, and pepper.
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6
Serve garnished with fresh parsley.
Did You Know?
Wild rice is not actually rice — it is an aquatic grass seed, and Manitoba produces the majority of Canada's crop from natural lake beds.