Mushroom Wild Rice
Yield
6 servingsPrep
25 minCook
45 minReady
70 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
wild rice
|
|
| 2 | cups |
water
|
|
| 1 | tablespoon |
beef stock
|
|
| ½ | pound |
mushrooms
fresh |
|
| ¼ | cup |
butter
|
|
| 1 | tablespoon |
lemon juice
|
|
| 2 | tablespoons |
onions
minced |
|
| 1 | tablespoon |
parsley leaves
fresh, minced |
|
| ⅛ | teaspoon |
garlic powder
|
|
| ½ | cup |
pecans
coarsely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
wild rice
|
|
| 473 | ml |
water
|
|
| 15 | ml |
beef stock
|
|
| 226.8 | g |
mushrooms
fresh |
|
| 59 | ml |
butter
|
|
| 15 | ml |
lemon juice
|
|
| 3E+1 | ml |
onions
minced |
|
| 15 | ml |
parsley leaves
fresh, minced |
|
| 0.6 | ml |
garlic powder
|
|
| 118 | ml |
pecans
coarsely chopped |
|
Directions
Wash wild rice in three changes of water; drain.
Combine rice, 2 cups water, and bouillon granules ina medium saucepan; bring to boil.
Cover, reduce heat to low, and simmer 30 to 45 minutes or until rice is tender and water absorbed.
Sauté mushrooms in butter and lemon juice until tender.
Stir mushrooms, onion, parsley, garlic powder, and pecans into rice.
