Wild Rice Mushroom (Print Version)
# Ingredients:
→ Basic Needs
01 -
4 garlic cloves, chopped finely
02 -
8 oz cremini (baby bella) mushrooms, cut into slices
03 -
1/2 cup celery, diced small
04 -
3/4 cup carrots, chopped finely
05 -
1 yellow onion, diced small
06 -
2 tablespoons unsalted butter
07 -
2 tablespoons olive oil
→ Rice & Flavorings
08 -
1 teaspoon black pepper
09 -
1 tablespoon chicken seasoning or Herbs De Provence
10 -
1 cup uncooked wild rice mix
11 -
1 teaspoon coarse salt
→ Liquids + Cheesy Add-Ons
12 -
1/3 cup Parmesan, grated super fine
13 -
2/3 cup cream (make it heavy or swap for cashew cream)
14 -
4 cups low-sodium veggie broth
# Instructions:
01 -
Let the heavy cream sit out until it's no longer cold. If you're going for cashew cream, soak 1/3 cup raw cashews in 2/3 cup hot water.
02 -
Melt the butter with oil in a big pot or Dutch oven on medium-high heat. Toss in onion, carrots, and celery, cooking for about 8 minutes. Add garlic and mushrooms, stir occasionally, and cook for another 6-8 minutes until golden.
03 -
Dump in the wild rice and stir for a minute or two. Sprinkle in salt, pepper, and poultry seasoning.
04 -
Add veggie broth and an extra cup of water. Once it starts bubbling gently, cover it up, lower the heat, and let it cook for 45-60 minutes until the rice softens up.
05 -
Pour in the cream, stirring slowly. Gradually mix in Parmesan to avoid clumps. Serve hot and enjoy!
# Notes:
01 -
You can use heavy cream or swap it with cashew cream.
02 -
Store in the fridge and it's good for 5 days.
03 -
Freeze it and it'll last up to 3 months.