Moroccan Wild Rice and Mushrooms

Ingrédients

• 1 1/2 cups wild rice, washed, rinsed
• 4 cups vegetable broth
• 2 cinnamon sticks
• 1/4 cup Land O Lakes® Butter
• 1 medium (1 cup) yellow onion, chopped
• 1 tablespoon ground ginger
• 2 teaspoons garlic powder
• 2 teaspoons ground turmeric
• 1/2 teaspoon coarse ground pepper
• 1/2 teaspoon salt
• 1/4 teaspoon ground red pepper (cayenne)
• 8 ounces baby bella mushrooms, sliced
• 1/2 cup coarsely chopped dried apricots
• 1/2 cup chopped fresh cilantro
• 2/3 cup slivered almonds, toasted

Préparation

1. 1

   Cook wild rice in 12-inch skillet over medium-high heat, stirring occasionally, 3-5 minutes or until fragrant and toasted. Transfer to 3-quart saucepan. Wipe out skillet.

2. 2

   Add vegetable broth and cinnamon sticks to saucepan with rice; bring to a boil over high heat. Reduce heat to medium; cook 1 hour 15 minutes or until wild rice is tender.

3. 3

   Meanwhile, about 20 minutes before wild rice is done cooking, melt butter in same skillet over medium-high heat until sizzling. Add onion, ginger, garlic powder, turmeric, pepper, salt and cayenne; sauté 8-10 minutes or until onion is softened. Stir in mushrooms; sauté 8-10 minutes or until tender.

4. 4

   Drain cooked wild rice; remove and discard cinnamon sticks. Stir wild rice, dried apricots and cilantro into mushroom mixture in skillet. Serve sprinkled with toasted almonds.