With the right ingredients, wild rice can go from a side dish to this main course.
Creamy Wild Rice With Mushrooms
- 1 cup wild rice
- 1 tablespoon butter
- 1 tablespoon extra-virgin olive oil
- 3 celery stalks, trimmed and sliced
- 5 ounces mushrooms, sliced
- 1/2 teaspoon salt
- 1/2 cup plain Greek yogurt
- 1/2 cup grated Parmesan cheese
Rinse the rice in a fine mesh colander under cold, running water.
Place 3 cups of water in a large stock pot along with the rice and bring to a boil over high heat. Reduce the heat to low and cover, simmering about 1 hour, until the rice is tender and bursts open. Drain off any excess liquid and set aside.
Warm a large skillet over high heat. Add the butter and olive oil. When the butter has melted, add the celery, mushrooms and salt. Cook 6 to 8 minutes until the vegetables are soft. Turn off the heat and cool for a few minutes. Stir in the cooked wild rice, and then the yogurt and Parmesan. Serve immediately.
Yield: 4 servings.