- 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.
- 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.
Per Serving: 236 calories; 6.6 33.6 5.3 17 610 Full nutrition
ReviewsRead all reviews 12
I didn't have any cooking wine, so I just used water, and the family doesn't like mushrooms, so I left them out. Otherwise it was great - I can see all kinds of other add-ins to change it to su...
This was good - a good reliable side dish. A nice way to incorporate brown rice.
This was a good combo pilaf. I prepared it as published. I thought it could use some more flavor and my wife thought it was fine. I have frozen the left overs for future use.
My husband wanted a healthier side dish to serve with prime rib. I've made this twice in two weeks since this is a perfect lunch to take to work with veggies. I omitted the carrots since I serve...
Made this as written except I used regular mushrooms and a dry white wine that I had on hand...otherwise followed all ingredients and measurements. Timing was perfect. All rices were done. If y...
Might have been five stars if I'd had followed the recipe exactly. I didn't have the right mushrooms or any carrots :( I also added some fresh chopped parsley. Still, one of the tastiest wil...
i chose this recipe bc i had some leftover white wine that i wanted to use up.. i cut this in half and used all white rice (1 cup).. i subbed chopped onion for the mushrooms.. used 1.5 cups wate...