Rating: 4.56 stars
17 Ratings
  • 5 star values: 10
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Three types of rice are cooked with white cooking wine, broth, mushrooms, carrots and thyme to yield a truly delicious side dish.

Gallery

Recipe Summary test

Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt 2 tablespoons butter in a 6-quart pot. Add mushrooms and onion. Cook over medium-high heat 5 minutes. Add brown and wild rice only. Continue to cook, stirring often, 2 minutes or until bottom of pot starts to brown.

    Advertisement
  • Stir in broth and white cooking wine. Increase heat to high; cover and bring to a boil. Reduce heat to low. Simmer, covered, 30 minutes.

  • Stir in white rice and carrots. Cover and continue to simmer 20 minutes more or until liquid is absorbed. Stir in thyme and remaining 2 tablespoons butter. Serve immediately or keep warm until ready to serve.

Nutrition Facts

236 calories; protein 5.3g; carbohydrates 33.6g; fat 6.6g; cholesterol 17.1mg; sodium 609.8mg. Full Nutrition
Advertisement