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Wild Rice with Oyster Mushrooms
From: Perrian
  • 2/3 cups wild rice
  • 2 1/2 cups chicken bone broth
  • 10 ounces oyster mushrooms
  • 2 cloves minced garlic
  • 1 large shallot, sliced
  • 1 Tbs olive oil
  •  2 Tbs butter
  • 1/2 cup white wine
  • 1/2 cup parsely
  • salt & pepper to taste
Cut away the bases of the oyster mushrooms. Boil chicken bone broth, add rice and a pinch of salt, and reduce to low simmer. Cook about 40 min or until stock is absorbed. When rice is almost done, put a large saucepan on medium heat and add olive oil and butter. Add shallot and garlic and cook about one minute. Add mushrooms, salt, and pepper. Toss lightly. Once rice is finished, add to saucepan, then add wine. Mix all ingredients and continue to cook until wine is absorbed. Remove from heat, add parsley, and serve immediately.
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