Gluten free mushroom onion and garlic wild rice
Ingredients:
2 dry cups of the wild rice of your choice I like the Lundberg brand.
2 medium-large onions
1/2 bag of frozen mushrooms or 2 containers of fresh mushroom
2 heaping table spoons of frozen minced garlic
olive oil
salt and white pepper
Instructions:
I use the same pot for sauteing the onions as I do to cook the recipe.
1. dice onions into small pieces
2. defrost the mushroom (I cheat and use the microwave) or wash and clean the mushroom before slicing
3. cover the bottom with olive oil
4. place the diced onions onto the olive oil and then cover the onions with more olive oil
5. lightly salt and pepper the onions
6. cook onions on a low flame stirring occasionally until they are almost translucent
7. add the mushroom and the garlic
8. continue to sauté until all of the veggies are completely cooked and very soft
9. pour the cooked vegetables into a bowl and set to the side
10. cook the wild rice per the package’s ingredients. (most rice requires 2 cups of water to every cup of rice) I add about 1/2 teaspoon of salt to the water
11. after the rice is done cooking pour the vegetables back into the pot and mix the rice and vegetables together
Serve warm and enjoy, goes great with fish, beef or poultry
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