Friday, March 8, 2013

Long Grain Wild Rice with Mushrooms and Shallots

For the longest time I had myself convinced I didn't like rice....except for fried rice, but who doesn't love fried rice? Oh, and except for rice with a whole bunch of soy sauce, but that was more because I just love anything that acts as a carrier of soy sauce into my mouth.  I love soy sauce!

I had myself pretty convinced of all of this and just thought it was something I was ok not really liking....that lasted until I had wild rice and ate it with an open mind.

Now granted it didn't have soy sauce on it but whatever the flavors are in that little packet of goodness sure made me happy!

Now any sort of wild rice dish immediately draws my attention.

Because of this revelation (maybe dramatic, but just go with me on this one) I have come to realize that perhaps, just maybe, there are other things out there that I "don't like" that I might one day find are my new favorites....we shall see!

This side dish grabbed my attention with the wild rice but locked in my appetite with the mushrooms and shallots....I am a sucked for mushrooms and shallots!!
Long Grain Wild Rice with Mushrooms and Shallots
as adapted from

Box of wild rice mix, prepared per instructions
1 tsp olive oil
6 oz of button mushrooms, sliced
1 shallot, sliced
1 tsp butter
1-2 tsp soy sauce
1 tbsp fresh parsley, chopped

Prepare the rice per instructions.
Heat the olive oil in a skillet over medium heat. Once the pan is hot, add the mushrooms then leave them alone for 3-4 minutes before flipping them with a spatula; 
add the shallots and cook, stirring often, for 2-3 minutes. 
Add the butter and soy sauce to the pan and cook, stirring constantly, for 1 minute.
Once the rice has finished cooking, mix in the mushroom mixture and most of the parsley then gently fluff with a fork to combine the mixture. Sprinkle the top with the last bit of parsley. Serve immediately.

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