Mushroom Walnut Wild RiceMushroom Walnut Wild Rice
Mushroom Walnut Wild Rice

Mushroom Walnut Wild Rice

This hearty, easy side dish is great during the cooler temperatures of winter and fall, and it all comes together in one pot. Serve as an accompaniment to turkey, pork or chicken.
Logo
Recipe - Price Rite Marketplace Corporate
MushroomWalnutWildRice.jpg
Mushroom Walnut Wild Rice
Prep Time10 Minutes
Servings6
Cook Time60 Minutes
Ingredients
1 can (8 oz.) Del Monte® Mushrooms Stems and Pieces
1/2 cup chopped walnuts
2 Tbsp. olive oil, divided
1 1/3 cups unseasoned long grain & wild rice blend
1/2 cup diced onion
1 tsp. minced garlic
1/4 tsp. salt
2 cups College Inn® Chicken Broth
1/4 cup chopped fresh parsley leaves, plus more for garnish
1 tsp. apple cider vinegar ( or lemon juice )
Ground black pepper
Directions

1. Drain mushrooms and pat dry with a clean kitchen towel or paper towels. Place walnuts in a medium saucepan over medium heat and cook about 4 minutes until fragrant and toasted. Transfer to a small bowl.

 

2. Heat 1 Tbsp. oil in same pan over medium-high heat. Add mushrooms and cook about 3 to 5 minutes, stirring infrequently, until starting to brown. Transfer to a plate. Heat 1 Tbsp. oil in same pan over medium heat. Add wild rice blend, onion, garlic and salt. Sauté about 3 minutes until rice is toasted and fragrant.

 

3. Stir in mushrooms and broth; bring to a boil. Reduce heat to low; cover and simmer until rice is done according to rice package directions, 15 minutes for quick-cooking rice to 45 minutes for regular.

 

4. Remove pan from heat. Let stand covered 5 minutes. Add toasted walnuts, parsley and vinegar; fluff with a fork to combine. Season to taste with salt and pepper. Garnish with more parsley before serving.

 

Tip 1- Quick-cooking (15 minutes) or regular (45 minutes) unseasoned wild rice blend can be used, the method is the same.

 

Tip 2- To make your own rice blend, use 2/3 cup each regular long-grain brown rice and wild rice and simmer for 45 minutes (do not use instant or quick cooking rices).

 

10 minutes
Prep Time
60 minutes
Cook Time
6
Servings

Shop Ingredients

Makes 6 servings
1 can (8 oz.) Del Monte® Mushrooms Stems and Pieces
Not Available
1/2 cup chopped walnuts
Bowl & Basket Chopped Walnuts, 6 oz
Bowl & Basket Chopped Walnuts, 6 oz
$2.99$0.50/oz
2 Tbsp. olive oil, divided
Botticelli Cooking Extra Virgin Olive Oil, 67.6 fl oz
Botticelli Cooking Extra Virgin Olive Oil, 67.6 fl oz
$24.99$0.37/fl oz
1 1/3 cups unseasoned long grain & wild rice blend
Bowl & Basket Enriched Long Grain White Rice, 5 lb
Bowl & Basket Enriched Long Grain White Rice, 5 lb
$3.99$0.80/lb
1/2 cup diced onion
Fresh Spanish Onion
Fresh Spanish Onion
$1.61 avg/ea$1.29/lb
1 tsp. minced garlic
Fresh Garlic
Fresh Garlic
$0.87 avg/ea$3.49/lb
1/4 tsp. salt
Morton Salt, Plain, 26 Ounce
Morton Salt, Plain, 26 Ounce
$1.69$0.07/oz
2 cups College Inn® Chicken Broth
Swanson Chicken Broth, 14.5 oz
Swanson Chicken Broth, 14.5 oz
$0.99$0.07/oz
1/4 cup chopped fresh parsley leaves, plus more for garnish
Fresh Curly Parsley, bunch
Fresh Curly Parsley, bunch
$1.29
1 tsp. apple cider vinegar ( or lemon juice )
Steve's & Ed's Organic Raw & Unfiltered Apple Cider Vinegar, 16.9 fl oz
Steve's & Ed's Organic Raw & Unfiltered Apple Cider Vinegar, 16.9 fl oz
$2.99$0.18/fl oz
Ground black pepper
Not Available

Directions

1. Drain mushrooms and pat dry with a clean kitchen towel or paper towels. Place walnuts in a medium saucepan over medium heat and cook about 4 minutes until fragrant and toasted. Transfer to a small bowl.

 

2. Heat 1 Tbsp. oil in same pan over medium-high heat. Add mushrooms and cook about 3 to 5 minutes, stirring infrequently, until starting to brown. Transfer to a plate. Heat 1 Tbsp. oil in same pan over medium heat. Add wild rice blend, onion, garlic and salt. Sauté about 3 minutes until rice is toasted and fragrant.

 

3. Stir in mushrooms and broth; bring to a boil. Reduce heat to low; cover and simmer until rice is done according to rice package directions, 15 minutes for quick-cooking rice to 45 minutes for regular.

 

4. Remove pan from heat. Let stand covered 5 minutes. Add toasted walnuts, parsley and vinegar; fluff with a fork to combine. Season to taste with salt and pepper. Garnish with more parsley before serving.

 

Tip 1- Quick-cooking (15 minutes) or regular (45 minutes) unseasoned wild rice blend can be used, the method is the same.

 

Tip 2- To make your own rice blend, use 2/3 cup each regular long-grain brown rice and wild rice and simmer for 45 minutes (do not use instant or quick cooking rices).