Wild Rice Mushroom (Print Version)
# Ingredients:
→ Core Ingredients
01 -
1 yellow onion, chopped finely
02 -
1/2 cup celery, finely diced
03 -
3/4 cup carrots, finely chopped
04 -
8 ounces cremini mushrooms (baby bella), sliced
05 -
4 minced cloves of garlic
06 -
2 tablespoons unsalted butter
07 -
2 tablespoons olive oil
→ Grains and Spices
08 -
1 teaspoon kosher salt
09 -
1/2 teaspoon ground black pepper
10 -
1 cup wild rice mix (dry)
11 -
1 tablespoon Herbs De Provence or poultry seasoning
→ Liquids and Cheeses
12 -
4 cups vegetable broth (low sodium)
13 -
1/3 cup Parmesan cheese (grated finely)
14 -
2/3 cup heavy cream or cashew cream
# Instructions:
01 -
Bring heavy cream to room temperature first. If you're using cashew cream, steep 1/3 cup raw cashews in 2/3 cup boiling water until soft.
02 -
Melt the butter and oil in a Dutch oven over medium heat. Add the onion, celery, and carrot—cook about 8 minutes until softened. Toss in mushrooms and garlic, stir, and cook for another 6-8 minutes until golden.
03 -
Mix in the rice and stir for about 1-2 minutes. Sprinkle with the salt, pepper, and herbs.
04 -
Pour in broth and 1 cup of water. Let the mix reach a gentle boil, cover it, drop the heat to medium-low, and simmer for 45-60 minutes until the rice is cooked through.
05 -
Add heavy cream while stirring. Sprinkle in Parmesan cheese bit by bit, and keep stirring so it doesn't clump. Serve warm.
# Notes:
01 -
Heavy cream can be swapped for cashew cream
02 -
Will stay good in the fridge for 5 days
03 -
Can freeze and store for up to 3 months