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Moroccan Wild Rice and Mushrooms

Moroccan Wild Rice and Mushrooms

Surprise your dinner guests with this flavorful wild rice adaptation of a classic holiday side dish.


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40 min
Prep Time
1 hr 30 min
Total Time
12
servings

Ingredients

1 1/2 cups wild rice, washed, rinsed

4 cups vegetable broth

2 cinnamon sticks

1/4 cup Land O Lakes® Butter

1 large (1 cup) yellow onion, chopped

1 tablespoon ground ginger

2 teaspoons ground turmeric

2 teaspoons garlic powder

1/2 teaspoon coarse ground pepper

1/2 teaspoon salt

1/4 teaspoon ground red pepper (cayenne)

8 ounces baby bella mushrooms, sliced

1/2 cup coarsely chopped dried apricots

1/2 cup chopped fresh cilantro

2/3 cup slivered almonds, toasted

How to make

  1. STEP 1

    Cook wild rice in 12-inch skillet over medium-high heat, stirring occasionally, 3-5 minutes or until fragrant and toasted. Transfer to 3-quart saucepan. Wipe out skillet.

  2. STEP 2

    Add broth and cinnamon sticks to saucepan; bring to a boil over high heat. Reduce heat to medium; cook 1 hour 15 minutes or until wild rice is tender.

  3. STEP 3

    Meanwhile, about 20 minutes before wild rice is done cooking, melt butter in same skillet over medium-high heat until sizzling. Add onion, ginger, turmeric, garlic powder, black pepper, salt and cayenne; sauté 8-10 minutes or until onion is softened. Stir in mushrooms; sauté 8-10 minutes or until tender.

  4. STEP 4

    Drain cooked wild rice; remove and discard cinnamon sticks. Stir wild rice, dried apricots and cilantro into mushroom mixture in skillet. Serve sprinkled with almonds.

Slow Cooker Moroccan Wild Rice and Mushrooms

You can free up stovetop space by making this side in a slow cooker. Transfer the toasted wild rice to 3-quart slow cooker. Melt butter in same skillet over medium-high heat until sizzling. Add mushrooms; sauté 8-11 minutes or until moisture has evaporated and mushrooms are golden brown. Transfer mushrooms to slow cooker. Add 3 cups broth, onion, cinnamon sticks, ginger, turmeric, garlic powder, black pepper, salt and cayenne. Cook on High heat setting 2 hours or until all liquid has been absorbed and wild rice is tender. Remove and discard cinnamon sticks. Stir apricots and cilantro into slow cooker. Top with almonds to serve. 
 

Nutrition (1/2 cup)

180 Calories
8 Fat (g)
10 Cholesterol (mg)
350 Sodium (mg)
24 Carbohydrates (g)
3 Dietary Fiber
6 Protein (g)
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