Nutty wild rice simmers until tender and split, then gets folded into a deeply savory base built on sautéed onion, celery, carrots, and mushrooms. Garlic and fresh thyme bring earthy depth, while a slow-poured broth thickens into something silky enough to coat the back of a spoon. Heavy cream stirred in at the end takes the whole pot over into rich, velvety territory, with just a scatter of fresh parsley to finish. It's cozy, spoon-coating comfort food with real texture from the rice and vegetables in every bite. This one's a solid pick to keep on hand for a gluten free dinner rotation, no fuss required.
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Combine the rinsed wild rice and 3 cups water in a medium saucepan. Bring to a boil over high heat, then reduce to a gentle simmer, cover, and cook until the rice is tender and most grains have split open, 45–50 minutes. Drain any excess water and set the cooked rice aside.
While the rice cooks, melt the butter in a large pot or Dutch oven over medium heat. Add the onion, celery, and carrots and cook, stirring occasionally, until softened and the onion is translucent, about 8 minutes.
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