Baked Wild Rice & Mushrooms
Probably the easiest way to cook wild rice – the oven does all the work for you while you help yourself to one more gingerbread cookie!
Yield
8-10 Servings
Ingredients
- 2 Tablespoons extra virgin olive oil
- 1 cup sliced onions or leeks
- 2-3 cups sliced mushrooms
- 2 cloves garlic, minced
- 1 Tablespoon Italian seasoning
- Salt and pepper, to taste
- 1 Tablespoon fresh thyme and/or rosemary leaves + more to garnish
- 1 Tablespoon butter or vegan butter
- 1½ cups halved cherry tomatoes
- 1 cup diced carrots
- 1 cup peas
- 1 Tablespoon balsamic vinegar + 1 Tablespoon to garnish
- 2 Tablespoon soy sauce
- 1½ cup wild rice blend
- 3 cups vegetable broth
Instructions
- Preheat oven to 375°.
- Heat oil in a large saucepan over medium heat. Add in onions and mushrooms and sauté for 3-4 minutes or until softened.
- Add in garlic, seasonings, fresh herbs, and butter. Sauté until butter melts - about 2-3 minutes. Stir in carrots, peas, tomatoes, 1 Tablespoon balsamic vinegar and soy sauce.
- Spread wild rice in a single layer into a 9” x 12” baking dish. Scoop sautéed vegetables over wild rice.
- Pour vegetable broth over entire mixture – stir to combine. Cover with aluminum foil.
- Bake in oven for 45 minutes. Carefully remove foil and bake for another 30 minutes or until liquid has been absorbed.
- Garnish with fresh herbs, serve and enjoy!