Wild Rice With Mushrooms
The nutty, chewy texture of wild rice is so good pared with mushrooms and the subtle taste of sherry.
Yield: 4 to 6 servingsPrep Time:
Cook Time:
Total Time:
Ingredients:
| 8 ounces | long-grain wisconsin wild rice |
| 8 tablespoons | (1 stick) butter |
| 1 pound | cremini or button mushrooms, sliced |
| 1/2 teaspoon | salt, more to taste |
| black pepper, to taste | |
| 1/3 cup | dry sherry |
Directions:
Bring 5 cups water to a boil. Stir in rice, then reduce heat so liquid is just simmering. Cover and cook until grains just begin to pop, about 40 minutes. Drain excess liquid from rice and set aside.
Meanwhile, melt 4 tablespoons butter in a large skillet over medium-high heat. Add half the mushrooms and cook, stirring occasionally, until they have released their liquid and are golden brown, about 8 minutes; remove to a plate. Repeat with remaining butter and mushrooms.
Return all the mushrooms to the skillet and season with the salt and pepper, to taste. Very carefully add sherry to deglaze the pan, and cook until most of the liquid has evaporated but mushrooms are still moist.
Mix mushrooms into prepared rice and season again with salt and pepper.
Source: cooking.nytimes.com
