Description
A wholesome and hearty dish combining earthy mushrooms and nutty wild rice, topped with crunchy toasted pepitas.
Ingredients
Scale
- 1 cup wild rice
- 8 oz fresh mushrooms (cremini or shiitake), sliced
- 1/2 cup pepitas (toasted pumpkin seeds)
- 4 cups low-sodium vegetable broth
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 2 tsp dried thyme
- 1/4 cup fresh parsley, chopped
Instructions
- Rinse wild rice under cold water until clear.
- In a medium pot, warm olive oil and sauté chopped onion until translucent, about 5 minutes. Add minced garlic and cook for 1 more minute.
- Add sliced mushrooms and sauté for about 7 minutes until softened.
- Mix in rinsed wild rice, vegetable broth, and dried thyme. Bring to a boil.
- Reduce heat to low, cover, and simmer for 45-50 minutes or until rice is tender and liquid is absorbed.
- Toast pepitas in a dry skillet over medium heat for about 5 minutes until golden.
- Fluff rice with a fork, stir in parsley and toasted pepitas. Serve warm.
Notes
For added flavor, consider using a mix of different mushrooms. You can also fold in sautéed greens for more nutrition.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg