Herbed Wild Rice with Mushrooms

• Gluten free

• Produce

  • 2 Bay leaves
  • 9 Button mushrooms
  • 3/4 cup Carrot
  • 2 Garlic cloves
  • 3/4 tsp Parsley, dried
  • 1/4 tsp Thyme, dried
  • 1 3/4 cup Yellow onion

• Canned Goods

  • 2 cups Vegetable or chicken stock

• Pasta & Grains

  • 1 1/4 cups Wild rice blend

• Baking & Spices

  • 1 Salt and pepper
  • 1 Pinch Sea salt

• Dairy

  • 3 tbsp Butter

Found on forkinthekitchen.com

Description

Ingredients

• 2 cups vegetable or chicken stock
• 1¼ cups wild rice blend
• Pinch of sea salt
• 2-3 bay leaves
• 3 Tablespoons butter
• ¾ cup - 1 cup yellow onion, diced
• ¾ cup carrot, diced (~4 carrots)
• 2 garlic cloves, minced
• 9 button mushrooms, sliced (approximately 2 cups sliced)
• ¾ teaspoon dried parsley
• ¼ teaspoon dried thyme
• Salt and pepper to taste

Directions

• In a medium or large saucepan, combine stock, rice, salt, and bay leaves. Bring to a boil and simmer, uncovered, for 10-12 minutes. Rice will have absorbed most of the liquid, but should still be semi-liquidy.
• While rice simmers, melt butter into a large skillet, add onion and carrot. Saute for approximately 3 minutes and add garlic. Continue to saute for 2 minutes until fragrant. Add in dried herbs (rub between hands before adding to release flavors) and mushrooms. Saute for an additional 7 minutes, until mushrooms have cooked through.
• Add rice (with extra liquid) to vegetable mixture and stir to combine. Continue simmering for approximately 3-5 minutes, until rice is cooked through and remains moist, but not wet.
• Salt and pepper rice to taste, and remove bay leaves. Top with additional freshly chopped parsley if desired.