Wild Rice with Mushrooms and Sweet Carrots

Wild Rice with Mushrooms and Sweet Carrots.jpg

Ingredients

  • 1 cup Wild rice

  • 3 cups chicken broth, veg broth or water with 1 tsp salt

    • I end up using the chicken water from boiling the chicken

  • Several handfuls of Wild mixed mushrooms

  • 1 bunch Wild carrots

  • 2 Chicken breasts or equivalent amount (optional)

    • Can sub crispy tofu or baked tempeh

  • ½ Onion or 1 shallot

  • 3-5 cloves of Garlic

  • Salt

  • Pepper

  • Dijon mustard

  • 1 Lemon (zest and juice)

  • White wine vin

  • Olive oil

  • Maple Syrup or other liquid sweetener of choice

Cooking instructions:

  • Preheat oven to 400*

  • Slice carrots if using large or keep whole if they are small enough

  • Line baking sheet with parchment paper

  • Drizzle olive oil and liquid sweetener over carrots, salt and pepper them and toss until lightly coated all over

  • Bake for 20-30 minutes depending on how thick the carrots are

  • Meanwhile boil chicken for around 20 minutes in water with salt added (do not over boil or the chicken will get dry)

  • Cook wild rice (1:3) in “chicken broth” (can also use veg broth or just water) reserve ¼ cup for mushrooms

  • Shred chicken and set aside

  • In a separate pan sweat onions or shallot in olive oil or butter until just starting to get translucent

  • Add mushrooms and saute for several minutes until mushrooms start to release their water

  • Add minced garlic for a short amount of time so they brown slightly but don't burn

  • Add chicken broth and let cook off until mushrooms are deeply browned and softened

  • Combine spoonful of dijon, zest from one lemon, juice of one lemon, spoonful of white wine vinegar, several spoonfulls of olive oil and salt and pepper and combine well. Taste to make sure ratio is to your liking.

  • Combine wild rice, chicken, onions/mushrooms mix, roasted carrots, together in a bowl and drizzle dressing over mixture. Toss well and enjoy!

Adrianna VelozComment