Wild Wild Dinner
Yield
4 servingsPrep
30 minCook
75 minReady
105 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
wild rice
|
|
| 2 | cups |
mushrooms
fresh, wild, chopped |
*
|
| 1 | medium |
onions
diced |
|
| 2 | cups |
stock
mushroom or vegetable |
|
| 1 | x |
vinegar
balsamic |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
wild rice
|
|
| 473 | ml |
mushrooms
fresh, wild, chopped |
*
|
| 1 | medium |
onions
diced |
|
| 473 | ml |
stock
mushroom or vegetable |
|
| 1 | x |
vinegar
balsamic |
*
|
Directions
Put rice, liquid into a covered casserole dish and place in oven at around 300 F.
Preheat a pan, add balsamic and immediately added diced onions.
After around 10 minutes add mushrooms to onions, turn flame to lowest setting.
When the liquid in the oven boils turn oven down to 250.
When it's around ¾ absorbed (around 45 minutes), stir in mushroom and onions.
When liquid is fully absorbed turn off oven, fluff rice, and put in oven partially uncovered for another 15 minutes.
Serve with green vegetables like broccoli.
