Wild Rice with Mushrooms

Ingredients

• 3 Tbsp. unsalted butter
• 1/2 medium onion, diced
• 2 1/2 cups of wild rice blend
• 5 cups of vegetable or chicken broth
• 1 Tbsp. olive oil
• 8 oz. white button mushrooms
• 8 oz. shiitake mushrooms, sliced, stems removed
• 2 tsp. thyme leaves, fresh
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 Tbsp. fresh parsley, chopped

Instructions

1. Heat 2 tablespoons of butter in a large saucepan over medium heat. Add the onion and sauté until soft, for around 10 minutes. Add the rice and toast until it smells nutty, for around 1 minute. Then add the stock and bring to a boil. Reduce heat to low and simmer covered for 40 minutes or until water is absorbed.
2. In the meantime, melt the remaining 1 tablespoon butter and oil in a large skillet over medium-high heat. Add the mushrooms and thyme and cook, stirring often for about 10 minutes. Add the garlic, salt, pepper and cook until garlic is fragrant. Remove from heat and set aside.
3. When the rice is fully cooked, fluff with a fork and fold the mushrooms into the rice. Garnish with fresh parsley and serve.

Nutrition per serving: 380 calories, 64 g carbohydrates, 15 mg cholesterol, 10 g fat, 7 g fiber, 9 g protein, 210 mg sodium, 5 g sugar.

Recipe from: foodnetwork.com