Servings:
8
Prep Time:
15 mins
Total Time:
1 hr 5 mins
Ingredients
-
1 tbsp.olive oilsee savings
-
1 lb.assorted wild mushrooms, coarsely chopped (about 8 cups)see savings
-
2medium shallots, finely choppedsee savings
-
2 clovesgarlic, mincedsee savings
-
1 tsp.dried thyme leaves, crushedsee savings
-
1/2 cupuncooked wild ricesee savings
-
3 1/2 cupsSwanson® Beef Broth (Regular, 50% Less Sodium or Certified Organic)see savings
-
1 cupuncooked regular long-grain white ricesee savings
-
2 tbsp.chopped fresh parsleysee savings
Directions
1.
Heat the oil in a 12-inch nonstick skillet over medium heat. Add the mushrooms, shallots, garlic and thyme and cook until the mushrooms are tender.
2.
Stir the wild rice and broth in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 25 minutes.
3.
Stir in the white rice. Cover and cook for 20 minutes or until the rice is tender. Stir in the parsley.
Tip:
You can use dried wild mushrooms instead of fresh mushrooms. Place about 4 ounces dried mushrooms into a medium bowl and pour hot Swanson® Broth over to cover. Let stand for 15 minutes. Drain the broth and reserve for another use. Chop the mushrooms. Proceed as directed above.
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