Wild Rice Mushroom (Print Version)
# Ingredients:
→ Key Ingredients
01 -
8 oz cremini (baby bella) mushrooms, sliced
02 -
2 tablespoons unsalted butter
03 -
2 garlic cloves, minced
04 -
1 yellow onion, diced fine
05 -
3/4 cup carrots, chopped small
06 -
1/2 cup celery, chopped fine
07 -
2 tablespoons olive oil
→ Rice Blend and Spices
08 -
1 teaspoon coarse salt
09 -
1 tablespoon Herbs de Provence (or poultry seasoning)
10 -
1/2 teaspoon ground black pepper
11 -
1 cup dry wild rice mix
→ Broth and Dairy
12 -
4 cups vegetable stock (low sodium)
13 -
1/3 cup Parmesan cheese, finely grated
14 -
2/3 cup full-fat cream (or cashew cream)
# Instructions:
01 -
Bring cream to room temp. For cashew cream: soak 1/3 cup raw cashews in 2/3 cup boiling water until soft.
02 -
Warm oil and butter in a big Dutch oven over medium-high heat. Toss in onion, carrots, and celery; cook 8 minutes until soft. Add mushrooms and garlic, stirring until golden, about 6-8 minutes.
03 -
Mix in rice and let it toast for a minute. Add spices: salt, pepper, and the herb blend.
04 -
Pour in broth and an extra cup of water. Bring it to a soft boil, lower heat, cover, and let it cook gently for 45-60 minutes, or until the rice softens.
05 -
Slowly stir in the cream, then add Parmesan bit by bit while stirring. Serve nice and hot.
# Notes:
01 -
Heavy cream can be swapped with cashew cream.
02 -
Keeps well in the fridge for 5 days.
03 -
Okay to freeze for up to 3 months.