Yields1 ServingPrep Time10 minsCook Time1 hrTotal Time1 hr 10 mins
8ozDel Monte® Mushrooms Stems and Pieces
½cupchopped walnuts
2tbspolive oil, divided
1 ⅓cupsunseasoned long grain & wild rice blend
½cupdiced inion
1tspminced garlic
¼tspsalt
2cupsCollege Inn® chicken broth
¼cupchopped fresh parsley leaves, plus more for garnish
1tspapple cider vinegar or lemon juice
ground black pepper
1
Drain mushrooms and pat dry with a clean kitchen towel or paper towels. Place walnuts in a medium saucepan over medium heat and cook about 4 minutes until fragrant and toasted. Transfer to a small bowl.
2
Heat 1 Tbsp. oil in same pan over medium-high heat. Add mushrooms and cook about 3 to 5 minutes, stirring infrequently, until starting to brown. Transfer to a plate. Heat 1 Tbsp. oil in same pan over medium heat. Add wild rice blend, onion, garlic and salt. Sauté about 3 minutes until rice is toasted and fragrant.
3
Stir in mushrooms and broth; bring to a boil. Reduce heat to low; cover and simmer until rice is done according to rice package directions, 15 minutes for quick-cooking rice to 45 minutes for regular.
4
Remove pan from heat. Let stand covered 5 minutes. Add toasted walnuts, parsley and vinegar; fluff with a fork to combine. Season to taste with salt and pepper. Garnish with more parsley before serving. Tip 1- Quick-cooking (15 minutes) or regular (45 minutes) unseasoned wild rice blend can be used, the method is the same. Tip 2- To make your own rice blend, use 2/3 cup each regular long-grain brown rice and wild rice and simmer for 45 minutes (do not use instant or quick cooking rices).
Ingredients
8ozDel Monte® Mushrooms Stems and Pieces
½cupchopped walnuts
2tbspolive oil, divided
1 ⅓cupsunseasoned long grain & wild rice blend
½cupdiced inion
1tspminced garlic
¼tspsalt
2cupsCollege Inn® chicken broth
¼cupchopped fresh parsley leaves, plus more for garnish
1tspapple cider vinegar or lemon juice
ground black pepper
Directions
1
Drain mushrooms and pat dry with a clean kitchen towel or paper towels. Place walnuts in a medium saucepan over medium heat and cook about 4 minutes until fragrant and toasted. Transfer to a small bowl.
2
Heat 1 Tbsp. oil in same pan over medium-high heat. Add mushrooms and cook about 3 to 5 minutes, stirring infrequently, until starting to brown. Transfer to a plate. Heat 1 Tbsp. oil in same pan over medium heat. Add wild rice blend, onion, garlic and salt. Sauté about 3 minutes until rice is toasted and fragrant.
3
Stir in mushrooms and broth; bring to a boil. Reduce heat to low; cover and simmer until rice is done according to rice package directions, 15 minutes for quick-cooking rice to 45 minutes for regular.
4
Remove pan from heat. Let stand covered 5 minutes. Add toasted walnuts, parsley and vinegar; fluff with a fork to combine. Season to taste with salt and pepper. Garnish with more parsley before serving. Tip 1- Quick-cooking (15 minutes) or regular (45 minutes) unseasoned wild rice blend can be used, the method is the same. Tip 2- To make your own rice blend, use 2/3 cup each regular long-grain brown rice and wild rice and simmer for 45 minutes (do not use instant or quick cooking rices).
