Ingredients
8 servings
- •6 cups chicken broth, or as needed
- •3 cups water, or as needed
- •2 tablespoons olive oil
- •2 tablespoons unsalted butter, divided
- •1 cup brown rice
- •1 cup wild rice
- •0.5 pound morel mushrooms, chopped into 1/2-inch pieces, divided
- •2 medium carrots, diced
- •2 stalks celery, diced
- •1 medium onion, diced
- •2 cloves garlic, minced
- •0.5 cup dry white wine
- •1 teaspoon dried thyme
- •0.25 cup heavy cream
- •salt and ground black pepper to taste
- •1 tablespoon grated Pecorino Romano cheese, or to taste
Instructions
- Bring chicken broth and water to a boil in a large stockpot over medium-high heat. Reduce the heat to low and keep warm until needed.
- While the broth is heating, heat olive oil and 1 tablespoon butter over in a large Dutch oven over medium heat. When butter melts, add brown rice; cook and stir constantly until toasted, about 5 minutes. Stir in wild rice, 1/2 of the morel mushrooms, carrots, celery, onion, and garlic. Cook, stirring constantly, until onion is translucent, 3 to 5 minutes. Pour in white wine; cook until evaporated, 2 to 3 minutes.
- Stir 1/2 of the warm broth mixture into rice until combined. Cover and cook over medium heat until thickened, about 30 minutes, stirring every 5 minutes. Pour in remaining broth mixture, remaining mushrooms, and thyme. Cover and continue to cook over medium heat, stirring every 5 minutes, until wild rice is tender, 30 to 40 minutes.
- Stir in cream and remaining 1 tablespoon butter; cook until butter melts, about 1 minute more.
- Season with salt and pepper, then sprinkle Pecorino Romano cheese over top.
Nutritional Facts
Per 8 servings
- Calories: 290
- Carbohydrate: 39g
- Fat: 11g
- Fiber: 3g
- Protein: 7g
- Sugar: 4g