We served this along with Brent’s BBQ butternut squash ribs and the savory earthy mushroom wild rice was an excellent addition to the sweet, spicy, smoked tartness of the “ribs”. You’ll need the following for the rice.
1 1/2 cups of wild rice blend
1 cube of vegetable bouillon
3 cups of water
salt and pepper to taste
Brent did this part while I made the mushrooms because I’m too impatient to make rice. We buy our rice at our local farmer’s market and I like to add extra long grain wild rice to a basic wild rice mix but any rice will do. I collected the following veggies to saute:
5-6 cloves of garlic, minced
1 medium onion, diced
2 tbsp olive oil
2-3 small red chilis, minced
2 cups mushrooms
1/4 cup fiddleheads or chopped asparagus (optional)
1/4 tsp sage
1/4 tsp thyme
I sauteed the garlic, onion, peppers and herbs in olive oil over medium heat until it became fragrant and then I added the mushrooms.
I stirred until the mushrooms were reduced and then I added the fiddleheads and turned the heat to low to allow the fiddleheads to soften lightly. They can turn brown quickly, so be gentle.
We mixed the mushroom mixture into the rice and served. The herbal flavors of the thyme and sage brought out the earthiness of the mushrooms and complemented the flavors in the fiddleheads. The nutty and savory flavors in the rice rounded the whole thing out and made it really rich and decadent.
This is Christie and Brent, signing off!