Rinse the Wild Rice Blend under cold water until the water runs clear.
Toast the Hazelnuts in a dry skillet over medium heat for 5-7 minutes, or until fragrant and lightly browned. Roughly chop and set aside.
In a large saucepan, heat 1 tbsp of Butter and 1 tbsp of Olive Oil over medium-high heat. Add the sliced Mushrooms and cook, stirring occasionally, until browned and softened, about 8-10 minutes.
Add the minced Shallots and Garlic to the Mushrooms and cook for another 2 minutes, until fragrant.
Deglaze the pan with the Dry Sherry, scraping up any browned bits from the bottom. Cook until the Sherry is almost evaporated.
Stir in the Maple Syrup and Thyme. Cook for 1-2 minutes, until the Mushrooms are glazed.
Remove the Mushrooms from the pan and set aside.
In the same saucepan, melt the remaining 1 tbsp Butter and 1 tbsp Olive Oil. Add the Wild Rice Blend and toast for 2-3 minutes, stirring constantly.
Pour in the Homemade Vegetable Stock, bring to a boil, then reduce heat to low, cover, and simmer for 45-50 minutes, or until the rice is tender and the liquid is absorbed.
Gently stir in the Maple-Glazed Mushrooms and toasted Hazelnuts into the cooked rice. Season with Sea Salt and Black Pepper to taste. Fluff with a fork and serve immediately.
Rinse the Wild Rice Blend under cold water until the water runs clear.
Toast the Hazelnuts in a dry skillet over medium heat for 5-7 minutes, or until fragrant and lightly browned. Roughly chop and set aside.
In a large saucepan, heat 1 tbsp of Butter and 1 tbsp of Olive Oil over medium-high heat. Add the sliced Mushrooms and cook, stirring occasionally, until browned and softened, about 8-10 minutes.
Add the minced Shallots and Garlic to the Mushrooms and cook for another 2 minutes, until fragrant.
Deglaze the pan with the Dry Sherry, scraping up any browned bits from the bottom. Cook until the Sherry is almost evaporated.
Stir in the Maple Syrup and Thyme. Cook for 1-2 minutes, until the Mushrooms are glazed.
Remove the Mushrooms from the pan and set aside.
In the same saucepan, melt the remaining 1 tbsp Butter and 1 tbsp Olive Oil. Add the Wild Rice Blend and toast for 2-3 minutes, stirring constantly.
Pour in the Homemade Vegetable Stock, bring to a boil, then reduce heat to low, cover, and simmer for 45-50 minutes, or until the rice is tender and the liquid is absorbed.
Gently stir in the Maple-Glazed Mushrooms and toasted Hazelnuts into the cooked rice. Season with Sea Salt and Black Pepper to taste. Fluff with a fork and serve immediately.
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