Wild Rice, Mushroom & Broccoli Skillet Side

• Produce

  • 1 1/2 cups Broccoli florets
  • 2 Green onions
  • 6 oz Portobello mushrooms
  • 1/2 tsp Thyme, dried

• Canned Goods

  • 2 1/4 cups Swanson natural goodness chicken broth, bottled

• Pasta & Grains

  • 1 cup Wild rice

• Baking & Spices

  • 1/4 tsp Black pepper, ground
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1/4 cup Walnuts

• Dairy

  • 2 tbsp Butter

• Other

  • whole

Found on azgrabaplate.com

Description

Ingredients

• 1 cup uncooked wild rice (this should make about 3 cups, cooked)
• 2-1/4 cups bottled Swanson® Natural Goodness® Chicken Broth, divided
• 1 tablespoon olive oil
• 1-1/2 cups broccoli florets
• 2 tablespoons butter
• 2 green onions, ends trimmed, cut into small pieces, divided
• 6 ounces sliced Portobello mushrooms (I diced about 2/3, and left the other pieces
• whole)
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 cup chopped walnuts

Directions

• Add the uncooked wild rice, 2 cups broth, and olive oil to a pan. Stir and cook according to package directions. When the rice has about 5 minutes left of cooking time, steam the broccoli, just slightly, in the microwave for a minute or so. Remove and drain. Chop into small pieces, including the stem. Add the butter to a large skillet over medium heat. When melted, add all but just a few pieces of the green onion. Cook for about 3 minutes. Add the mushrooms to the skillet along with the 1/4 cup of remaining broth. Cook for 2 minutes, then add the broccoli, thyme, salt, and black pepper. Stir to combine, and cook for another minute or so, to warm through. Add 2 cups of the cooked rice to the skillet (reserve the remaining rice for another use). Toss to combine and cook for a minute or so to warm through. Add the walnut pieces, mix, and transfer to a serving bowl. Serve warm garnished with the remaining green onion pieces.