Shiitake, cremini or button mushrooms are all delicious in this rustic rice side dish, a lovely addition to the supper table when you're serving pan-seared or roasted fish.
2 tablespoons extra virgin olive oil 1 small onion, diced 1/2 cup mushrooms, sliced 2 cloves garlic, minced 1/4 cup celery, chopped 1/4 cup fresh parsley, chopped 1 teaspoon each dried sage, thyme and rosemary 2 cups wild and brown rice, mixed 3 1/2 cups water or gluten-free vegetable broth
In a large pot, heat olive oil and sauté onion until soft. Add mushrooms, garlic and celery and sauté until mushrooms are cooked. Add parsley and dried herbs and stir to blend. Add rice and stock or water and bring to a boil. reduce to a simmer, partially covered, and cook for 50 minutes or until rice is tender. Fluff with a fork before serving.
Per serving (about 9oz/272g-wt.): 310 calories (60 from fat), 7g total fat, 1g saturated fat, 8g protein, 56g total carbohydrate (4g dietary fiber, 2g sugar), 0mg cholesterol, 15mg sodium
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.