Low Iodine Dairy Free Wild Rice with Mushrooms
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Learn more →Ingredients
4 servings
- 1 cup wild rice, rinsed
- 2 ½ cups low-sodium vegetable broth
- 3 tbsp olive oil, divided
- 2 medium shallots, finely chopped
- 3 cloves garlic, minced
- 1 lb cremini mushrooms, sliced ¼ inch thick
- ⅓ cup dry white wine
- 1 tsp fresh thyme leaves
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- ⅓ cup pecans, roughly chopped
- 2 tbsp fresh parsley, chopped
Instructions
- 1
Combine the rinsed wild rice and vegetable broth in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and cook until the grains are tender and most have split open, 45–50 minutes. Drain any excess liquid through a fine-mesh strainer and set the rice aside.
- 2
While the rice cooks, heat 1 tbsp of the olive oil in a large skillet over medium heat. Add the pecans and toast, stirring frequently, until fragrant and lightly golden, about 3 minutes — watch closely, as they can brown quickly. Transfer to a small plate and set aside.
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