4 Serves
86 Mins
Clean and slice the mixed mushrooms into uniform pieces using a chef's knife.
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Vitamin E
1 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
13 µg / 400 µgCalcium
17 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
25 mg / 420 mgPhosphorus
82 mg / 1,250 mgPotassium
429 mg / 4,700 mgSodium
819 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
3 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
13 gAlcohol
0 g
Heat the olive oil in a large pot over medium heat and sauté the mushrooms until golden brown.
Add the wild rice to the pot and toast it lightly with the mushrooms for 2-3 minutes until fragrant.
Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat to low and cover with a lid.
Simmer the rice covered for 45-50 minutes until the grains are tender and have absorbed most of the liquid.
Remove from heat, season with salt to taste, and let the rice stand covered for 5 minutes before fluffing with a fork and serving.
7
g67
g58
g
