We love wild rice and mushrooms and so tweaked some stuffing ideas until I found one I liked. If you make this the day before, it makes it easier to make pretty even scoops with a small disher. —janenov46
olive oil, divided
cloves garlic, minced
1 1/2 cups
portabella mushrooms, or other stuffing mushroom of your choice
1/2 small red pepper, diced
each salt and pepper
crumbled blue cheese
In This Recipe
In a strainer rinse rice well under cold water, drain well.
Heat 1 tablepoon of the olive oil , saute onion until translucent, addd barley, rice, and garlic. Cook 1 minute.
Add the beef broth and merlot, bring to a boil, then reduce heat to a low simmer and cook for 1 hour.
Clean mushrooms with a damp paper towel, remove stems, and microwave for 3 minutes to cook a little. Chop stems.
Add sweet red pepper, chopped mushroom stems, zuchinni, seasonings, cook and stir 6 minutes.
Add the pepper mixture to the rice mixutre.
At this point cover and chill or cook immediately, if you wait til it chills, it does stick together better t hough.