This was a quickly improvised recipe that turned out rather well. It's best served 1-2 hours after preparation.
10 oz small Portobella mushrooms
1 tbsp olive oil
1 tbsp butter
1 clove garlic
2 cups chicken broth
1 cup wine
1 cup wild rice
0.25 cup parboiled rice
0.25 tsp cayenne
0.25 tsp black pepper
salt to taste
Melt the butter and add the olive oil and the onion, sautee until translucent. Add the garlic for 30 seconds.
Slice the mushrooms into circles. Add to the pot and cook on medium-low until the mushrooms brown. Add the wine and simmer for 5 minutes. Add the wild rice and the chicken stock. Cover and simmer until cooked (15-20 minutes).
Add the spices and rice. Cook until done and all the water evaporated. Cover and allow to rest. Serve.
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