Add this nutty, earthy sauté to your Thanksgiving table. It’s the perfect complement to a golden roasted juicy turkey or stuffed butternut or acorn squash.
- 1 cup wild rice, uncooked
- 2 cups Organic Chicken or Vegetable Broth
- 2 cups water
- 1/2 cup pine nuts
- 2 tablespoons butter
- 2 large shallots, minced (about 2 tablespoons)
- 1 medium organic yellow onion, diced (about 1/2 cup)
- 2 cloves garlic, minced
- 1 medium red bell pepper, diced
- 1 cup button mushrooms, diced
- 1 cup portobello mushrooms, diced
- 1 tablespoon fresh marjoram or 1 teaspoon dried marjoram
- 1 tablespoon fresh thyme or 1 teaspoon dried thyme, plus fresh thyme for garnish
- Freshly cracked black pepper and sea salt to taste
Rinse wild rice thoroughly in cold water. In a large saucepan, add the wild rice, broth and water. Bring to a boil, reduce heat and simmer for about 45 minutes or until tender. Drain rice and reserve until ready to use.
Heat a small skillet, add pine nuts and toast until just golden. Do not burn! Set aside.
Heat a large skillet, melt the butter and add shallots, onions, garlic and red pepper. Cook for about 3 to 4 minutes or until tender. Add the button and portabello mushrooms, marjoram, thyme, pepper and sea salt. Stir and cook for about 2 minutes. Add the wild rice, mix and cook for about 1 minute.
Spoon into a serving dish and garnish with toasted pine nuts and fresh sprigs of thyme.
Recipe reprinted by permission of Wild Oats Natural Marketplace. All rights reserved.
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