Instructions
- Rinse the Wild Rice under cold water until the water runs clear.
- In a large pot or Dutch oven, melt the Butter over medium heat.
- Add the Yellow Onion and Celery Stalks from the Vegetables group and cook until softened, about 5-7 minutes.
- Add the Garlic Cloves from the Vegetables group and cook for 1 minute more, until fragrant.
- Add the Cremini Mushrooms from the Mushrooms group and cook until browned and softened, about 8-10 minutes.
- Add the Wild Rice from the Rice & Grains group, Chicken Broth from the Liquid & Seasoning group, Dried Thyme, Salt, and Black Pepper. Bring to a boil.
- Reduce heat to low, cover, and simmer for 45-50 minutes, or until the wild rice is tender and the liquid is absorbed.
- Fluff with a fork and garnish with Fresh Parsley from the Garnish group. Serve immediately.
Comments