Black & White Rice with Oyster Mushrooms and Swiss Chard
A simple and tasty dish of wild rice with oyster mushrooms and Swiss chard (silverbeet). A healthy and easy vegetarian side dish or holiday addition.
Serves 4-6, as a side (or two if you eat this as a main)
1 1/2cupsnatural long-grain and wild rice blend(I use a 80/20 blend) (200 g)
3cupschicken or vegetable broth(750 ml)
1tablespoonextra-virgin olive oil
2small yellow onions,finely chopped
sea salt and black pepper,to taste
1bunch Swiss chard,green parts only, coarsely chopped (can be substituted with kale)
1/2cupdry white wine(125 ml)
1/2cupchopped fresh flat-leaf parsley(about a handful)
Cook the rice blend according to the package directions, using the broth rather than water. Cook until rice is tender and liquid absorbed.
NOTE: Depending on what type of wild rice you buy, cooking time can vary from 40-55 minutes. Start preparing the rest of the dish about 15 minutes before the rice is finished cooking.
Heat the butter and olive oil in a saucepan over medium heat. Add the onion and cook, stirring frequently, until tender, 5 to 7 minutes. Add the mushrooms, salt and pepper and cook, tossing frequently, until tender, 6 to 8 minutes more. Add the wine and Swiss chard, increase the heat to medium-hight and simmer until wilted and wine reduced, about 3-4 minutes. Add the rice to the mushroom mixture and toss to combine, then stir in the parsley.
Serve while warm and enjoy!
Do not to wash your mushrooms! They are like sponges. If they have dirt on them, simply brush them lightly with a kitchen towel or a soft mushroom brush.