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Ingredients
| chicken broth: 3 1/2 cups |
| water: 2 1/2 cups |
| wild rice: 2 cups |
| salt: 1/2 tsp |
| dried thyme (leaves): 1/2 tsp |
| black pepper: 1/2 tsp |
| dried rosemary: 1/4 tsp (crushed) |
| white mushrooms: 1 lb (sliced) |
| celery (chopped): 3/4 cup (diced) |
| green onions - spring or scallion (chopped): 1/2 cup (sliced) |
| garlic: 2 cloves (minced) |
| vegetable oil: 4 tsp |
Vegetable Wild Rice
Credit: AllRecipes
User rating:
"Chock-full of mushrooms, celery and green onions, this hearty side dish is an ideal accompaniment to cool-weather meals. Our Test Kitchen staff seasoned it with garlic, thyme and rosemary so it complements nearly any entree. Plus, it makes a big batch, so you can use the extra in the next two dishes."
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Prep Time
20 min -
Cook Time
60 min -
Servings
10 serving(s)
Tags
Directions
- In a large saucepan, bring broth and water to a boil. add the rice, salt, thyme, pepper and rosemary. Reduce heat; cover and simmer for 60-65 minutes or until rice is tender; drain.
- In a large skillet, saute the mushrooms, celery, green onions and garlic in oil. Add the rice; heat through.