Double Wild Rice Recipe
Ingredients
| Wild rice | 1/2 Cup (16 tbs), drained | |
| 1/2 cup basmati or arborio rice | ||
| Water | 4 Cup (16 tbs) | |
| Salt | 1 Pinch | |
| Butter/Margarine | 1 Tablespoon | |
| Portobello mushrooms | 1/2 pound, quartered | |
| Lemon juice | 2 Tablespoon | |
| Dried thyme | 1/2 Teaspoon | |
| Ground black pepper | 1 To taste | |
| Salt | To Taste | |
Directions
In each saucepan, bring 2 cups of water and pinch of salt to a rolling boil over high heat.
Add wild rice to one saucepan and basmati or arborio rice to the other.
Boil 1 minute uncovered, then lower heat, cover, and simmer until water is absorbed and rice is tender.
Wild rice will take 45 to 50 minutes; basmati or arborio will take 15 to 20 minutes.
Melt butter in saute pan over medium heat and saute mushrooms until tender, about 3 to 5 minutes.
Combine rices and mushrooms in serving dish; mix well.
Add lemon juice, thyme, salt and pepper, and mix again.
Add wild rice to one saucepan and basmati or arborio rice to the other.
Boil 1 minute uncovered, then lower heat, cover, and simmer until water is absorbed and rice is tender.
Wild rice will take 45 to 50 minutes; basmati or arborio will take 15 to 20 minutes.
Melt butter in saute pan over medium heat and saute mushrooms until tender, about 3 to 5 minutes.
Combine rices and mushrooms in serving dish; mix well.
Add lemon juice, thyme, salt and pepper, and mix again.
Chef
