Baked Wild Rice & Mushrooms

Photo: Baked Wild Rice and 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!
8-10 Servings
  • 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
  1. Preheat oven to 375°.
  2. Heat oil in a large saucepan over medium heat. Add in onions and mushrooms and sauté for 3-4 minutes or until softened.
  3. 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.
  4. Spread wild rice in a single layer into a 9” x 12” baking dish. Scoop sautéed vegetables over wild rice.
  5. Pour vegetable broth over entire mixture – stir to combine. Cover with aluminum foil.
  6. Bake in oven for 45 minutes. Carefully remove foil and bake for another 30 minutes or until liquid has been absorbed.
  7. Garnish with fresh herbs, serve and enjoy!