- Portion size 8 servings
- 2 tablespoons butter
- 2 cups sliced mushrooms (about 6 oz/175 g)
- 1 onion chopped
- 1 cup wild rice rinsed
- 1 1/2 cup chicken stock
- 1/4 cup chopped fresh parsley
- 1/4 cup toasted hazelnut chopped
- 2 green onions
In large heavy saucepan, melt butter over medium-high heat; cook mushrooms and onion, stirring often, for 5 minutes or until tender. Add rice, stirring to coat grains.
Stir in stock; cover and bring to boil. Reduce heat to medium-low and simmer, partially covered, for 45 to 55 minutes or until rice is tender and liquid is absorbed.
Stir in parsley, hazelnuts, green onions, and salt and pepper to taste.