Wild & Brown Rice with Mushrooms
 
 
Author:
Ingredients
  • 1 cup uncooked brown & wild rice blend
  • 5-6 medium sage leaves, minced
  • 1 tsp thyme
  • 2 tbsp parsley
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 cup frozen peas
  • 1 package baby portobello mushrooms, sliced thick (stems removed)
  • ⅓ cup pecans
  • 15 oz can chick peas, rinsed and drained
  • salt & pepper, to taste
Method
  1. Prepare wild rice blend according to package directions (takes about 40 minutes to cook).
  2. Meanwhile, toast the pecans in a dry skillet for approximately 5 minutes, tossing often.  Remove from pan.
  3. In a large skillet heat the butter and olive oil.  Add the mushrooms and saute for 3-4 minutes.  Add the thyme, sage and frozen peas.  Saute for 2-3 minutes.  Add pecans to the skillet, mix and continue to cook for 2-3 minutes more.
  4. Add the cooked wild rice blend and some salt & pepper to the mushroom mixture and stir to combine well.  Finally, add the chick peas to the pan and fold in gently.  Just before serving sprinkle with parsley.
Recipe by FEASTS AND FOTOS at https://www.feastsandfotos.com/2010/01/07/wild-brown-rice-with-mushrooms/