Description
A hearty and flavorful one-pot side dish made with earthy mushrooms, nutty wild rice, raisins, and almonds all simmered in rich brown butter. Perfect for holidays or weeknight dinners.
Ingredients
16 oz. sliced mushrooms (e.g., baby bella/cremini)
4 tablespoons butter
½ teaspoon kosher salt
¼ teaspoon black pepper
2 cups chicken or vegetable broth (or water)
1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
½ cup raisins
½ cup slivered almonds (or alternative—see notes)
1 cup wild rice blend
Instructions
In a large pot or Dutch oven, melt the butter over medium-high heat until foamy. Stir constantly until it browns.
Immediately add the sliced mushrooms and stir to coat in the browned butter.
Season with salt and pepper. Cook mushrooms until deeply browned, about 5–7 minutes, stirring occasionally.
Add oregano, raisins, and almonds. Stir to combine.
Add wild rice blend and stir to coat everything in the butter and seasonings, cooking for 30 seconds to 1 minute.
Pour in broth, bring to a boil, then reduce heat to low. Cover and simmer for 10–15 minutes (check package instructions).
Remove from heat and let sit, covered, for another 5–10 minutes.
Fluff with a fork and serve warm.
Notes
Use RiceSelect Royal Rice Blend or your favorite wild rice blend. Cooking time and liquid amounts may vary—follow package instructions.
Swap slivered almonds with sliced almonds, pecans, walnuts, or sunflower/pumpkin seeds for nut-free.
For a vegetarian dish, use vegetable broth.
For vegan/dairy-free, use vegan butter or olive oil (omit browning step if using oil).
Don’t over-stir mushrooms to allow them to brown properly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side
- Method: One-Pot / Simmering
- Cuisine: American
