1. In a large saucepan, saute the onion in the butter and olive oil at medium heat until lightly browned and beginning to caramelize; add the mushrooms and saute another 5- 10 minutes until they have released their juices; then add the wild rice and saute another 5 minutes, stirring frequently. 2. Add the water, bouillion cubes, and pepper, stir a bit, bring to a boil, cover, turn heat down to low and simmer for 45- 60 minutes, or until the water is absorbed and the rice is quite tender. 3. Check after 45 minutes; if it appears too dry, you may need to add 1/4 cup water; if too wet, cook uncovered for the remaining 15 minutes. 4. This recipe is also quite good without mushrooms, provided you use at least 2 onions and add 1- 2 cloves of garlic (add garlic at the same time as the wild rice). ---------------------------------------------------------------------------
Nutrition
Ingredients
