This is a dish I whipped up to take to my Aunt Kathy’s for Christmas, as a side to her legendary brisket. Despite being super easy to make and having pretty simple ingredients, this recipe packs in a ton of flavor and I’m already craving it again, which is kind of bonkers because I don’t even like mushrooms! I think I’ll make a big ole’ vat of this, toss in some chicken and pack it up for work lunches. I can’t believe I’m already looking forward to lunches at work. Get it together Annie.

Prep Time: 5 Minutes
Cook Time: 25 Minutes
Servings: 8

Ingredients
2 cups wild rice or mixed rice
1 1/2 cups chicken stock
1 1/2 cups water
4 tbs butter
1 tsp salt
1/2 tsp pepper
1 lb sliced button mushrooms
1 chopped yellow onion
1/3 cup sliced almonds
chopped parsley for garnish

First, set a large saucepan on medium heat and melt 2 tbs of butter. Add the mushrooms, onions and a pinch of salt & pepper. Cook for 20-25 minutes, stirring frequently, until they are caramelized and golden brown. Meanwhile get the rice going. Ultimately you need to cook the rice as the directions describe on the rice you’ve chosen, given all rice needs to be cooked differently – but be sure to use 1/2 chicken stock for whatever the measurement is for water to cook the rice in. I used this blend of Texmati, white, brown, wild and red – which was delicious.

I combined 2 cups uncooked rice mix with 1 1/2 cups water and 1 1/2 cups chicken stock, 1 tsp salt, 2 tbs butter and brought it all to a boil. Then I covered the pot with a tight lid and reduced the heat to low to simmer the rice for 15 minutes. Finally, I removed the pot from the heat and let stand for 10 minutes with the lid on, before removing the lid and tossing in the mushrooms, onions and almonds. Mix it all together well and top with parsley or whatever herbs your heart desires. I also think this would be great with dried cranberries tossed in for a little sweetness. Given the ooh’s and aah’s my lovely family gave me at Christmas, I think this recipe is a keeper!