Quick Wild Mushroom Wild Rice

Serves: 4
Total Calories: 80


1 dried wild mushrooms, such as porcini
2 1/2 cups boiling water
1 tablespoon extra-virgin olive oil
1 medium onion, peeled, halved from top to bottom and thinly sliced
1/2 teaspoon dried thyme
1 (8-ounce) package organic quick wild rice, such as Lundberg
salt and ground black pepper to taste
1 (14-ounce) can petite diced tomato with garlic and olive oil, drained
2 tablespoons chopped Italian (flat-leaf) parsley


Soak the dried mushrooms in the boiling water until softened, about 10 minutes drain, reserving the soaking liquid and the mushrooms separately. Chop the mushrooms coarsely.

Heat the oil in a heavy saucepan over medium heat. Add the onion and sauté until tender do not brown. Add the thyme and cook for a few more seconds. Stir in the rice, mushroom soaking liquid, and soaked mushrooms, and season with salt and pepper. Heat to simmering, stirring once. Cover and simmer for 20 minutes. Add the tomatoes and parsley, and simmer until the wild rice is cooked and the liquid has all been absorbed, 5 to 10 minutes serve.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 80
Calories from Fat: 31

This Quick Wild Mushroom Wild Rice recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.

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