Ingredients
- Butter: 3 Tablespoons, unsalted
- Onion: 1 medium, finely chopped (about 1 cup)
- Celery: 2 ribs, finely chopped (about ¾ cup)
- Mushrooms: 1 pound (16 oz), cleaned and sliced or roughly chopped
- Garlic: 3 cloves, minced
- Wild Rice Blend: 1 ½ cups
- Dried Thyme: 1 teaspoon
- Vegetable Broth or Chicken Broth: 3 ½ to 4 cups, low-sodium, warmed
- Salt: 1 teaspoon, or to taste
- Black Pepper: ½ teaspoon, freshly ground, or to taste
- Fresh Parsley: ¼ cup, chopped
- (Optional) Dry White Wine: ¼ cup
- (Optional) Toasted Pecans or Walnuts: ½ cup, chopped
Instructions
- Melt butter in a large pot over medium heat. Add onion and celery. Sauté for 5-7 minutes until softened.
- Increase heat to medium-high. Add mushrooms and cook for 8-10 minutes until browned.
- Stir in garlic and thyme. Cook for 1 minute.
- (Optional) Deglaze with white wine if using. Reduce by half.
- Add wild rice blend. Toast for 1-2 minutes.
- Pour in warmed broth, salt, and pepper. Stir well.
- Bring to a boil, then reduce heat to low, cover, and simmer for 40-55 minutes.
- Remove from heat and let rest for 10 minutes.
- Fluff with a fork, stir in parsley and optional nuts.
- Serve hot.
Notes
- Use a mix of mushrooms for deeper flavor.
- Keep the lid on while simmering to prevent moisture loss.
- Adjust broth quantity based on rice blend.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg