You’ve guessed it, just as I love potatoes, I love rice.
We eat a lot of rice. It’s cheap, quick to make, and easy to make interesting...
Take this recipe for example. I have used it as a side dish at Thanksgiving, have served the leftovers with fried bacon and eggs, and I’ve also turned the leftovers into fried rice by adding tons of other veggies and a delightful soy-ginger sauce. I’ve used the leftovers in tacos, burritos, on nachos, and to make chicken & wild rice soup. I think I proved my point: rice is banging in way more applications than one!!
This particular dish is awesome the next day and the next day and the next day! It simply absorbs flavor through time. Therefore, I suggest you make it a day or two ahead of Thanksgiving and then all you have to do is warm it up and finish it off with some parsley Thanksgiving day.
Holler with questions! Post with your creations :)
Lick the Bowl - It’s Gluten Free,
Mushroom Wild Rice
(Yield: ten 4 ounce servings)
7.15 oz (1½ cups) wild rice
18 oz water
2 tsp veggie bouillon
2 bay leaves
4 Tbsp SunCoco oil
1½ tsp dried thyme
1½ tsp dried rosemary
1½ tsp sage
½ tsp salt (optional)
8 oz onion, diced
16 oz baby bella mushrooms, quartered
0.50 oz fresh parsley + more for topping
Place wild rice, water, and bouillon in a medium saucepan and bring to a boil over medium heat. Once boiling, turn heat down as low as possible to simmer and cover with lid. Simmer for 15 minutes, then remove from heat and let sit for an additional 5 to 10 minutes with the lid still on.
While rice is cooking, place SunCoco oil, thyme, rosemary, and sage in a large sauté pan over low heat. Stir spices in oil until they become fragrant and start to brown.
Add onions and mushrooms and turn heat up to medium-high. Sauté until mushrooms are golden brown. I like to sauté a little longer so a few mushrooms are a deeper, toastier color.
When rice and veggie mixture are both done, fold together in medium bowl with fresh parsley.
When serving, top with fresh parsley.