Becca from Fork In The Kitchen, says you’ll never make wild rice from a box, again. Try it and let us know!
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 6 servings
2 cups vegetable or chicken stock
1¼ cups wild rice
Pinch of sea salt
2-3 bay leaves
3 Tablespoons butter
¾ cup – 1 cup yellow onion, diced
¾ cup carrot, diced (~4 carrots)
2 garlic cloves, minced
9 button mushrooms, sliced (approximately 2 cups sliced)
¾ teaspoon dried parsley
¼ teaspoon dried thyme
Salt and pepper to taste
In a medium or large saucepan, combine stock, rice, salt, and bay leaves. Bring to a boil and simmer, uncovered, for 10-12 minutes. Rice will have absorbed most of the liquid, but should still be semi-liquidy.
While rice simmers, melt butter into a large skillet, add onion and carrot. Saute for approximately 3 minutes and add garlic. Continue to saute for 2 minutes until fragrant. Add in dried herbs (rub between hands before adding to release flavors) and mushrooms. Saute for an additional 7 minutes, until mushrooms have cooked through.
Add rice (with extra liquid) to vegetable mixture and stir to combine. Continue simmering for approximately 3-5 minutes, until rice is cooked through and remains moist, but not wet.
Salt and pepper rice to taste, and remove bay leaves. Top with additional freshly chopped parsley if desired.
Check the cooking instructions on your rice. As noted in the post, you may need to simmer for much longer depending on the type/brand.