Ingredients
- 1 1/2 cups natural long-grain and wild rice blend (I use a 80/20 blend) (200 g)
- 3 cups chicken or vegetable broth (750 ml)
- 1 tablespoon butter
- 1 tablespoon extra-virgin olive oil
- 2 small yellow onions, finely chopped
- 350 g oyster mushrooms, sliced
- sea salt and black pepper, to taste
- 1 bunch Swiss chard, green parts only, coarsely chopped (can be substituted with kale)
- 1/2 cup dry white wine (125 ml)
- 1/2 cup chopped fresh flat-leaf parsley (about a handful)
Instructions
- Cook the rice blend according to the package directions, using the broth rather than water. Cook until rice is tender and liquid absorbed.
- NOTE: Depending on what type of wild rice you buy, cooking time can vary from 40-55 minutes. Start preparing the rest of the dish about 15 minutes before the rice is finished cooking.
- Heat the butter and olive oil in a saucepan over medium heat. Add the onion and cook, stirring frequently, until tender, 5 to 7 minutes. Add the mushrooms, salt and pepper and cook, tossing frequently, until tender, 6 to 8 minutes more. Add the wine and Swiss chard, increase the heat to medium-hight and simmer until wilted and wine reduced, about 3-4 minutes. Add the rice to the mushroom mixture and toss to combine, then stir in the parsley.
- Serve while warm and enjoy!
Nutrition
Notes
Do not to wash your mushrooms! They are like sponges. If they have dirt on them, simply brush them lightly with a kitchen towel or a soft mushroom brush.