I originally created this wild rice as a side dish for Thanksgiving for my vegetarian guests. The mushrooms taste rounded, savory and laced with fresh rosemary and thyme. The lemon adds a note of brightness at the end. —Spoonwithme
8-10 as a side dish
1 1/2 cups
medium yellow onion, finely chopped
leeks (white and light green parts only), halved, washed, and thinly sliced
chopped mushrooms (a mixture, such as crimini, oyster or shitake)
cloves garlic, minced
finely chopped fresh rosemary
chopped fresh thyme leaves
grated zest of one lemon
juice from one lemon, about 1 tablespoon
freshly grated parmigiano reggiano
freshly ground black pepper
kosher salt to taste
extra virgin olive oil, divided
In This Recipe
Put 1 1/2 cups wild rice and 3 cups of water in a medium saucepan. Bring to a boil. Reduce heat to low, cover, and simmer for 50 minutes. Remove from heat and allow to sit, covered for 10 minutes. Transfer to a large bowl.
Heat the butter and 1 tablespoon olive oil in a large frying pan over medium-high heat until the butter is melted, and the mixture is hot. Saute the onion and leek until softened, about 6 minutes. Add the garlic, herbs, and a pinch of kosher salt. Saute for another minute, stirring constantly.
Push the leek-onion mixture to one side of the pan. Add one tablespoon olive oil to the empty side of the pan. Add the mushrooms and salt (to taste) to the empty side of the pan and saute for 2 minutes. Now, stir the leeks and mushrooms together and saute for an additional 1-2 minutes, or until mushrooms are cooked through, but still firm.
Add the sherry, and scrape all the brown bits from the bottom of the pan. Cook until most of the liquid has evaporated, 1-2 minutes.
Add the leek-mushroom mixture to the bowl with the wild rice. Add the parmigiano, pepper, lemon zest and half of the lemon juice. Stir to combine. Salt to taste. Does it need a little extra wake up? Add more lemon juice and/or salt until the flavors lock in.