Tasty - easy - and an amazing side dish! I actually eat this as dinner when I'm home without the troops.
AuthorCarrie Hill
Ingredients
6-8CChicken StockReserve 1/2 C for final product
1CWild Riceprepared using chicken broth or stock according to package instructions
1COrzocooked in chicken broth
1/2COnionminced
8ozMushroomssliced
2tspGarlicminced
1TbspCoconut Oil
Salt
Pepper
Parsley
Parmesan Cheese
Instructions
Prepare the orzo and wild rice according to package instructions - but use chicken stock instead of water. You could also use vegetable stock if you wanted to keep this vegan/vegetarian. Wild rice doesn't absorb as much water as white or brown rice - but it does need to cook for a long time - don't be afraid to use a lot of water and just drain it when it's done. Refer the the photo to see what it looks like when it's done - it will curl up and expose the white inside of the grain.
While the grains and pastas are cooking - slice your mushrooms and mince your onions and garlic.
Heat the coconut oil in a saute pan and add onion and mushrooms - saute until mushrooms are nearly done, then add in the garlic and heat through.
Add the orzo and wild rice into the mushroom mixture and stir well. Add in reserved 1/2 cup of stock and taste and season with salt and pepper as needed. Let simmer for just a few minutes so the stock can come together with the rest of the ingredients.
Serve with a sprinkling of parmesan cheese and minced parsley.