by QueenOfGreen
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my 7 recipes »
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QueenOfGreen's Notes:
Expand2 cups vegetable (or chicken) broth Ask a question about this ingredient
1 1/2 cup wild rice, uncooked Ask a question about this ingredient
3 tablespoons butter Ask a question about this ingredient
1 small yellow onion, chopped Ask a question about this ingredient
6 ounces button mushrooms, quartered Ask a question about this ingredient
3 sprigs marjoram Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
1 bay leaf Ask a question about this ingredient
2 cloves garlic, minced Ask a question about this ingredient
Bring broth to boil in medium saucepan. Add rice, salt and bay leaf. Simmer until liquid is absorbed. Discard bay leaf.
Ask a question about this stepMelt butter in large skillet over medium heat. Saute onions, garlic and the stripped leaves of herbs (stems discarded) until onions are soft.
Ask a question about this stepAdd mushrooms and cherries. Saute until tender, 5 minutes or so.
Ask a question about this stepAdd pre-cooked rice. Cook until all liquids are absorbed, but not so long that mixture is dry.
Ask a question about this stepThanks! It's delish - especially with a holiday roasted bird.
Leah is the author of The Hadassah Everyday Cookbook on seasonal Jewish cooking.
I'm a huge fan of cherries and somehow this combination completely makes sense, bet it tastes great, too.