No doubt about it, I love rice! In all its forms: pilaf, coconut rice, risotto. It’s like the versatile friend who can fit in anywhere at a party—perfect sidekick for chicken, pork chops, and fish. And let’s be real, if rice were a superhero, it would be Captain Leftover, swooping in to save your lunch game the next day!
The great thing about rice dishes is their reheat factor. If you’re a fan of leftovers, like me, rice is basically the Timex of food—it takes a lickin’ and keeps on tickin’! It reheats well and mostly retains its texture and flavor, unlike that sad pasta that turns into mush after a day in the fridge. Seriously, no one wants to open their lunch and find a science experiment instead of a meal!
I’ve used this recipe for years and I love it; it’s been one of my favorite go-to’s. It’s like that trusty pair of sweatpants—you know you shouldn’t wear them in public, but you totally do because you love the comfort! Plus, no one can judge you if you’re eating rice in your PJ’s.
For this recipe, I use a mixture of long grain white rice, brown rice, and wild rice. You can use just wild rice if you choose, but keep in mind cooking times will vary since wild rice takes a little longer. It’s like trying to coordinate a group of friends for dinner—some show up on time, while others are always late!
Any mushrooms will work with this recipe but I prefer baby Bella’s Wash and chop three to four mushrooms (depending on the size and how mushroom-y you want it) and melt one tablespoon of butter in a medium-sized heavy-bottomed pan over medium heat. Sauté the mushrooms until they’re softer than a marshmallow at a campfire. Once they’re done, remove them to a bowl before they start plotting a takeover of your kitchen.
In the same pan, add about one tablespoon of olive oil and sauté half a yellow onion minced, until it’s soft and starting to turn translucent, which takes about five to eight minutes. Add one clove of garlic and cook just until fragrant—because let’s face it, no one likes overcooked garlic. It’s a fine line between delicious and “what was that smell?!”
Add half a cup of your rice mixture, and let it cook until it starts to toast like it’s getting ready for the beach. Add a splash of white wine and relish the smell as it reduces and absorbs into the rice. Slowly add one cup of chicken broth, and cook until it starts to boil, stirring frequently like you’re trying to impress your culinary friends.
Reduce heat to low, cover the pan, and let the rice cook for about ten minutes until most of the liquid has been absorbed, stirring occasionally so it doesn’t feel neglected. Stir in the sautéed mushrooms and add salt and pepper to taste. Return the pan to the heat and keep cooking until the rice is softer than a kitten’s meow and all the liquid has been absorbed.
Remove the pan from the heat and let it sit covered for five minutes. This is important—like waiting for a movie to buffer, you don’t want to rush the magic! Fluff it with a fork (not your hands—trust me) and season to taste. Leftovers will keep tightly covered in the fridge for up to four days, though I can’t guarantee they’ll last that long.
This recipe is very versatile and can easily be adapted to your unique style and taste. Easy stir-ins include dried cranberries, fresh lemon juice or zest, and toasted almond slices. Simply add your favorite variation when you add the sautéed mushrooms—because who doesn’t love surprising their taste buds?
- Recipe
- 1/2 cup wild rice or rice medley of your choice
- 1/2 yellow onion minced
- 1 clove garlic
- 3 to 4 mushrooms – baby Bella, white, button or shitake – chopped into large pieces
- 1 tablespoon butter
- 1/2 tablespoon extra virgin olive oil
- 1 cup low sodium chicken broth
- A splash of white wine
Heat one tablespoon of butter in a saucepan over medium heat, because every good adventure begins with butter! Toss in some mushrooms and sauté them until they’re as soft as your favorite pillow, then send them off to the sidelines. In the same pan, introduce a splash of olive oil and let the onions dance until they’re soft and slightly translucent, then add garlic for that knock-your-socks-off aroma. If things look too dry, don’t be shy—add more olive oil! Now, toss in the rice mixture and give it a little toasting session—let it puff up and smell like it’s been on a beach vacation. Hit it with a splash of white wine because why not, and let it absorb like your friends after a long day. Gradually stir in chicken broth until they become BEST friends, then bring the drama to a boil! Turn the heat down, cover it like it’s a secret, and let it simmer for about 10 minutes, occasionally poking it to check for secrets. Uncover, invite the mushrooms back to the party, and mix them in. Season with salt and pepper to taste, cover it again, and let it relax on low until the rice is as tender as a love song, about 5 more minutes. Finally, remove from heat, let it rest covered like it just completed a marathon, fluff it with a fork, and serve. And if there are leftovers (if you’re lucky!), store them snugly in the fridge for up to three days—just like that slice of cake you hide from everyone!