Pan Roasted Mushrooms with Wild Rice

Mushrooms - people either love them or hate them, but there rarely is the nonchalant indifference that say green beans may inspire. Clearly I am in the love them column.

Spring is the season for morels and they are among my favorites, but the lowly button and cremini mushrooms see plenty of love on this blog as well. Here's a simple but hearty dish that combines some of my favorite fun ingredients - wild rice and parsley.

This dish is a spin on the Garlic Butter Roasted Mushrooms that hijacked my holiday menu planning a couple of years ago, courtesy Smitten Kitchen, I simply added lots of wild rice and presto, a one pot meal! Adding the cooked rice in with the mushrooms as they finish cooking helps the rice absorb all of the good flavors that have been stewing in the pan.

Pan Roasted Mushrooms with Wild Rice
(serves 3-4)

1/2 lb cremini mushrooms
3 cloves garlic, minced
3 tablespoons olive oil
1 tablespoon parsley, minced
1 cup wild rice
salt
pepper

Place rice in pot with 2 cups water and bring to boil; reduce to simmer and cook for 40-50 minutes until rice curls up and splits open. Drain any remaining water and set aside. Meanwhile, cut large mushrooms in half or quarters to create even sized pieces. Heat oil in large skillet and saute garlic over medium low heat until you can smell the cooked garlic but it has not browned yet. Add mushrooms to pan and stir to coat with oil and turn down to low. Cook mushrooms for 10-15 minutes until they begin to release their juices. Turn heat up to high for 2 minutes and allow most of juice to re-absorb into mushrooms. Add wild rice to skillet and toss with mushrooms to absorb flavors. Season with salt, pepper and add parsley and mix well.

Hugs!

Recipes currently inspiring me:

Toasted Four Grain Cereal at 101 Cookbooks
Sesame Crusted Tofu at An Edible Mosiac
Crab Risotto at Hunter, Angler, Gardener, Cook