WILD RICE WITH Sautéed Mushrooms

Ingredients

• 1 cup wild rice
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  • 1 pound mushrooms
  • 3 tablespoons butter or vegetable oil
  • (1 garlic clove, thinly sliced)
  • Salt and black pepper
  • Toast rounds

  Sub-recipe steps

  1. Quarter or thinly slice to uniform thickness: 1 pound mushrooms
  2. Heat a very large skillet over medium-high until hot. Add: 3 tablespoons butter or vegetable oil
  3. Add the mushrooms and shake the skillet to coat the mushrooms. If desired, add: (1 garlic clove, thinly sliced)
  4. Cook over medium-high heat, shaking the skillet frequently. At first the mushrooms will seem dry and will absorb the fat. Continue to shake the skillet until the mushrooms begin to color and release their juice, 3 to 4 minutes. Season to taste with: Salt and black pepper
  5. Use as a garnish for cooked meats, pasta, and grains, or simply serve on: Toast rounds
• Salt and black pepper
• ¼ cup chopped parsley
• (¼ cup sliced almonds, toasted)