We haven't tried this recipe yet, but it is part of the weeks menu. Since dropping gluten containing foods, rice has become an important part of our diet. We eat one serving almost every single day. I like to make several servings ahead of time to use in future recipes. It reheats well in a skillet and cuts down on the number of dishes to be washed each night.
Wild Rice with Mushrooms
1 cup wild rice
2 Tbsp. olive oil
1 lb. button mushrooms, trimmed and sliced
2 cloves garlic, minced
Cook the wild rice according to package directions (I like to prepare mine in chicken stock). Heat olive oil in a large skillet over medium-high heat. Add mushrooms and season with salt and pepper. Cook, stirring occasionally, until mushrooms are browned, 10-15 minutes. Add garlic and cook until fragrant. Stir in cooked rice. Cook until warmed.