Bite of the Best

“Yes,” I responded quickly when a publicist for Uncle Ben’s Natural Whole Grain Brown Rice asked if I’d like some  brown rice for testing. With all the food that arrives in my home for testing, it sat in my closet until I was asked to bring a side dish to a dinner party to accompany game. My first inclination was to brown and wild rice with mushrooms.

I adapted this recipe from my “Weekend Kitchen” cookbook.

Calico (Wild and Brown) Rice

1 T olive oil
10-ounces sliced baby portabello mushrooms
1 T  Madeira or Sherry wine
1 c brown rice
1/2 c (about 3 ounces) wild rice (picked over, rinsed in cold water and drained)
3 1/2 c chicken stock or canned broth
1/4 c minced fresh parsley
Salt and freshly ground black pepper to taste

Heat olive oil in a large saucepan over medium-high heat. Add mushrooms, reduce heat to medium and cook until mushrooms soft and tender, about 10 minutes. Add Madeira or Sherry wine; let cook until almost evaporated.

Add  brown rice to the skillet, bring heat to high and stir until the rice is coated with the liquid from the pan. Add  wild rice and stock or broth; stir. Bring to a to a boil, cover, reduce heat to low and cook until the wild rice grains open and the brown rice is tender (45 to 50 minutes). Remove from the heat and let stand for 5 minutes with a linen towel between the pot and the lid (to absorb moisture). Season with parsley, and salt and freshly ground black pepper to taste. Fluff and serve.

Makes 6 to 8 servings.

- bonnie