Low Sodium Wild Rice and Mushroom Pilaf

Ingredients

4 servings

Instructions

1. 1

   Combine the rinsed wild rice and chicken broth in a large saucepan and bring to a boil over medium-high heat. Reduce the heat to low, cover, and cook for 45–50 minutes, until the grains have split open and are tender but still have a slight chew.

2. 2

   While the rice cooks, heat 2 tbsp of the olive oil in a large skillet over medium-high heat until shimmering. Add the mushrooms in a single layer and cook undisturbed for 4 minutes, until the undersides are deep golden brown. Stir and continue cooking for 3–4 minutes more, until the mushrooms are browned all over and any released liquid has evaporated.