WILD RICE WITH BALSAMIC MUSHROOMS
WILD RICE WITH BALSAMIC MUSHROOMS
YOU WILL NEED:
2 CUPS OF CHICKEN BROTH
1 CUP WILD RICE, RINSED
2 TBS OILIVE OIL
1 POUND MIXED FRESH MUSHROOMS (YOUR CHOICE) SLICED
SALT AND PEPPER
2 TBS BUTTER
½ CUP THINLY SLICED SCALLIONS, PLUS MORE FOR GARNISH, SLICE SCALLION GREENS ON THE DIAGONAL FOR A LONGER STRIP AND IT’S PRETTIER
4 TSPS BALSALMIC VINEGAR
DIRECTIONS:
RINSE RICE. PLACE CHICKEN BROTH IN A MICROWAVABLE CASSEROLE DISH OR BOWL. MICROWAVE ON HIGH UNTIL HOT. ADD RICE AND STIR. RETURN TO MICROWAVE AND COOK ON HIGH FOR 15 MINUTES OR UNTIL ALL OF THE LIQUID IS ABSORBED AND RICE IS TENDER. FLUFF WITH FORK.
MEANWHILE, HEAT OIL IN A LARGE SAUTE PAN OVER MEDIUM HIGH HEAT. ADD MUSHROOMS AND COOK FOR 3 MINUTES. DO NOT STIR. SEASON WITH SALT. CONTINUE TO COOK, STIRRING OCCASSIONALLY, UNTIL MUSHROOMS ARE TENDER AND CARAMELIZED, 5 TO 7 MINUTES. REDUCE HEAT TO LOW. ADD BUTTER AND SCALLIONS. COOK UNTIL SCALLIONS ARE SOFTENED, ABOUT ONE MINUTE. TURN OFF HEAT. ADD VINEGAR. TOSS RICE AND MUSHROOMS TOGETHER IN A LARGE SERVING BOWL. SALT AND PEPPER TO TASTE. GARNISH WITH MORE SCALLION (OPTIONAL)
THIS RECIPE IS FROM MARTHA STEWART BUT I USE THE MICROWAVE TO COOK RICE, NOT THE STOVE TOP METHOD. GENERAL RULE FOR MICROWAVING RICE IS A RATIO OF 1 TO 2 = 1 CUP RICE/2 CUPS LIQUID
NEXT WEEK: WHITE CHOCOLATE CARAMEL CORN WITH CASHEWS
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