Kitchen Wisdom Gluten Free Short Grain Brown & Wild Rice with Mushrooms is a deliciously satisfying side. I chose to copycat this recipe from Christine Ranieri Cunningham, who makes this with barley. Barley is a gluten containing grain. When I saw the picture of this dish with barley, it looked so delicious and reminded me I miss barley. I began to wonder, what gluten free grain can I use instead? My solution, short grain brown rice and found it to be a good substitute
Yields 4-5 servings
2 medium Onions
10 ounces Crimini mushrooms
2 tablespoons Butter
3 cups Chicken Broth or Vegetable Broth
1 ½ cups uncooked gluten free Short Grain Brown & Wild Rice
1 tablespoon finely chopped parsley or dill
Salt & Pepper
Place the rice in a small pot with the chicken broth. Bring to a boil, reduce the heat to low and cook for 40 minutes. Turn off heat and allow sitting for 10 minutes, then fluff with a fork.
While the rice cooks, cut the onion in half and slice very thin half-moons. Slice the mushrooms very thin.
Warm 1 tablespoon of butter in a frying pan cook the onions until they caramelize, about 12 minutes. Then add the mushrooms and a pinch of salt and pepper. Cover and let cook for another 10 minutes. Toss in the rice and thoroughly combine. Toss in finely chopped herb and another pinch of salt. Enjoy!
“Short Grain Brown & Wild Rice with Mushrooms” by Liz Conforti, Forget What You Know About Wheat(c) 2014
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