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Prep Time: 20 minutes, Serves 4 1 cup wild rice, uncooked 2 cups Henry's Market Organic Chicken or Vegetable Broth 2 cups water 2 Tbsp. Henry's Market butter 2 large shallot, minced (about 2 tablespoons) 1 medium organic yellow onion, diced (about 1/2 cup) 2 cloves garlic, minced 1 cup button mushrooms, diced 1 cup portabella mushrooms, diced 1 Tbsp. fresh marjoram or 1 teaspoon dried marjoram 1 Tbsp. fresh thyme or 1 teaspoon dried thyme Freshly cracked black pepper and sea salt to taste 1/2 cup pine nuts, toasted Rinse wild rice thoroughly in cold water. In a large saucepan, add the wild rice, broth and water. Bring to a bowl, reduce heat and simmer for about 45 minutes or until tender. Drain rice and reserve until ready to use. Heat a small skillet, add pine nuts and toast until just golden. Do not burn! Heat a large skillet, melt the butter and add shallots, onions, garlic and red pepper. Cook for about 3 to 4 minutes or until tender. Add the button and portabella mushrooms, marjoram, thyme, sea salt and pepper. Stir and cook for about 2 minutes. Add the wild rice, mix and cook for about 1 minute. Spoon into a serving dish and garnish with toasted pine nuts and fresh sprigs of thyme. |
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