Moroccan Wild Rice and Mushrooms
Moroccan Wild Rice and Mushrooms
Surprise your dinner guests with this flavorful spin on a classic holiday side dish.
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40 min
Prep Time
1 hr 30 min
Total Time
12
servings Ingredients
1 12 cups wild rice, washed, rinsed
4 cups vegetable broth
2 cinnamon sticks
14 cup Land O Lakes® Butter
1 medium (1 cup) yellow onion, chopped
1 tablespoon ground ginger
2 teaspoons garlic powder
2 teaspoons ground turmeric
12 teaspoon coarse ground pepper
12 teaspoon salt
14 teaspoon ground red pepper (cayenne)
8 ounces baby bella mushrooms, sliced
12 cup coarsely chopped dried apricots
12 cup chopped fresh cilantro
23 cup slivered almonds, toasted
How to make
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STEP 1
Cook wild rice in 12-inch skillet over medium-high heat, stirring occasionally, 3-5 minutes or until fragrant and toasted. Transfer to 3-quart saucepan. Wipe out skillet.
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STEP 2
Add vegetable broth and cinnamon sticks to saucepan with rice; bring to a boil over high heat. Reduce heat to medium; cook 1 hour 15 minutes or until wild rice is tender.
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STEP 3
Meanwhile, about 20 minutes before wild rice is done cooking, melt butter in same skillet over medium-high heat until sizzling. Add onion, ginger, garlic powder, turmeric, pepper, salt and cayenne; sauté 8-10 minutes or until onion is softened. Stir in mushrooms; sauté 8-10 minutes or until tender.
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STEP 4
Drain cooked wild rice; remove and discard cinnamon sticks. Stir wild rice, dried apricots and cilantro into mushroom mixture in skillet. Serve sprinkled with toasted almonds.
Slow Cooker Moroccan Wild Rice and Mushrooms
You can free up stovetop space by making this side in a slow cooker. Transfer the toasted wild rice to 3-quart slow cooker. Melt butter in same skillet over medium-high heat until sizzling. Add mushrooms; sauté 8-11 minutes or until moisture has evaporated and mushrooms are golden brown. Transfer mushrooms to slow cooker. Add 3 cups broth, onion, cinnamon sticks and remaining seasonings. Cook on High heat setting 2 hours or until all liquid has been absorbed and wild rice is tender. Remove and discard cinnamon sticks. Stir apricots and cilantro into slow cooker. Top with almonds to serve.
180 Calories
8 Fat (g)
10 Cholesterol (mg)
350 Sodium (mg)
24 Carbohydrates (g)
3 Dietary Fiber
6 Protein (g)
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