Recipe from Dishing Out Health and it is delicious. Comfort food at it's finest!
Ingredients:
- 2 tablespoons EVOO
- 2 tablespoons unsalted butter
- 1 yellow onion, finely chopped
- 1 pound carrots, finely chopped ( called for celery which did not have, so used more carrots & onion)
- 8 ounces baby bella mushrooms, sliced
- 4 cloves garlic, minced
- 1 cup dry wild rice blend ( such as Lundberg)
- 1 tablespoon Italian Blend seasoning from Spice House
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 cups chicken stock or vegetable broth
- 3/4 cup half and half
- fresh ground Parmesan for garnish
Directions:
Heat oil and butter in large stockpot over medium-high heat. Add onions and carrot (celery if using) and cook for 8 minutes or until softened.
Add mushrooms and garlic and cook an additional 6-8 minutes.
Add dry, rinsed rice and lightly roast for 1-2 minutes. Stir in Italian Blend seasoning, salt and pepper.
Add broth and 1 cup water, stir well.
Bring to a low boil, cover and reduce heat to medium low and simmer 60 minutes, or until rice is tender.
With heat off, stir in half and half that has been heated to warm. Adjust salt and pepper. I also added some coarse Lemon Thyme finishing salt.
Serve with fresh Parmesan.
Printed
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