Colorful Rosemary Rice Food

WILD RICE WITH ROSEMARY AND GARLICKY MUSHROOMS

Wild Rice with Rosemary and Garlicky Mushrooms image

This elegant, aromatic wild rice dish will fit in just as well on your Thanksgiving table as in your weeknight meal plan. Just a few ingredients -- garlic, onion, mushrooms and rosemary -- come together for incredible flavor, and the combination of wild rice with other rice varieties is a refreshing change from the usual. Make sure to pull out your best olive oil to finish the dish -- it will make a big difference.

Provided by Priya Krishna

Categories side-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 cup wild rice blend (usually a combination of wild rice, black rice, brown rice and white rice)
1 3/4 cups vegetable broth, chicken broth or water
2 tablespoons olive oil, plus more for drizzling
1 medium yellow or white onion, finely diced
3 garlic cloves, minced
1 pound mixed mushrooms, such as shiitakes, button and cremini (baby bella), trimmed and sliced
Kosher salt
1 tablespoon finely chopped fresh rosemary leaves, plus a sprig for garnish

Steps:

Combine the rice and broth in a medium saucepan and bring to a boil. Lower the heat, cover the pan, and simmer for 45 minutes. Turn the heat off and let the rice steam for another 10 minutes. Cool to room temperature.
While the rice cools, heat the oil in a large skillet over medium-high heat. Once it shimmers, add the onions and garlic. Cook, stirring frequently, until the onion is translucent, 5 to 6 minutes. Add the mushrooms and cook until the mushrooms are browned and soft and the liquid they release has evaporated, 7 to 10 minutes. Season with a pinch of salt.
Gently mix the mushrooms and chopped rosemary into the cooled rice. Add salt to taste. Just before serving, garnish the rice with a drizzle of good olive oil and a sprig of fresh rosemary.

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