Ingredients:
- 4 tablespoons butter or olive oil
- 16 oz sliced mushrooms, like baby bella and cremini
- 1⁄2 teaspoon kosher salt
- 1⁄4 teaspoon black pepper
- 4 Dorot Garlic cubes
- 4 Dorot Glazed Onion cubes
- 2 cups chicken or vegetable broth
- 1/3 cup raisins
- 1/3 cup slivered almonds (or walnuts, pecans, sunflower seeds, or pumpkin seeds)
- 1 cup wild rice blend (see notes)
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Cooking Instructions:
1
In a large pot with a lid (such as a Dutch oven), melt the butter over medium-high heat. Cook until foamy and golden brown. Immediately add the mushrooms and stir to coat. Season with salt and pepper. Let the mushrooms cook undisturbed for a few minutes at a time, stirring occasionally, until deeply browned, about 5–7 minutes.2
Stir in the Dorot Garlic cubes and Dorot Glazed Onion cubes. Cook for 2 minutes, allowing the cubes to melt into the mushrooms and release their aroma.3
Stir in raisins and slivered almonds. Add the wild rice blend, stirring to coat the grains in the buttery, garlicky mixture for 30–60 seconds.4
Pour in the broth, bring to a boil, then cover and reduce heat to low. Simmer 40-45 minutes, or until the rice is tender (check your package directions, as different blends may vary).5
Remove from heat and let the pot sit, covered, for 10 minutes. Fluff with a fork, adjust seasoning, and serve warm.