Wild Rice with Mushrooms

May 23, 2024

Originally from April 2002

1 cup wild rice
4-6 fresh shiitake mushroom caps (you can use dried, but you'll have to add enough extra water to rehydrate them properly)
1 clove garlic
1 small onion, chopped finely (about golf-ball size)
2 beef boullion cube
3 cups water
salt and pepper to season

Wash uncooked wild rice thoroughly in hot water.
Add to 3 cups boiling beef broth (I was lazy and made it with boullion cubes)
Return to boil.
Reduce heat, cover, and simmer for 50-60 minutes until kernals puff open.
Brush mushrooms clean with a pastry brush. Don't wash them if you can avoid it, as they'll soak up the water and get mushier.
Slice mushrooms into thin slices.
Sauté mushrooms, garlic and onions in small amount of olive oil.
Fluff with fork and mix in mushrooms, garlic and onions.
If you're going to reheat this on the grill, just place it into a foil bag, and refrigerate until you're ready to warm it on the grill.