Recipe from Swanson Broth & Stock
1 hr 5 mins
1 tablespoon olive oil
1 pound assorted wild mushrooms, coarsely chopped (about 8 cups)
2 medium shallots, finely chopped
2 cloves garlic, minced
1 teaspoon dried thyme leaves, crushed
1/2 cup uncooked wild rice
3 1/2 cups Swanson® Beef Broth (Regular, 50% Less Sodium or Certified Organic)
1 cup uncooked regular long-grain white rice
2 tablespoons chopped fresh parsley
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.
Stir in the white rice. Cover and cook for 20 minutes or until the rice is tender. Stir in the parsley.
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