Sage & Mushroom Wild Rice

It’s creamy, herby, flavorful & good.

Note: All brands have different cook times and water to rice ratios... so its so much more effective for you to cook your rice per package directions first, then add it to the recipe! I promise! That's why it calls for "cooked wild rice" in the recipe! Although--try cooking your rice in vegetable broth or chicken broth for an added depth of flavor!

You'll Need:

• 4 cups cooked wild rice

• 1 tablespoon olive oil

• 4 fresh sage leaves, whole

• 1 cup onion, diced

• 1/2 cup celery, diced

• 1 1/2 cup mushrooms, sliced

• 2 garlic cloves, minced

• 1/4 cup white wine (or Apple Cider Vinegar)

• 1 3/4 cup chicken stock (or turkey drippings)

• 1 bay leaf

• 1/2 teaspoon fresh rosemary, chopped

• 1/2 teaspoon fresh thyme, chopped

In A Deep Skillet:

Heat 1 tablespoon olive oil

Toss in whole sage leaves

Fry leaves until crispy, about 5 minutes (2 1/2 minutes each side)

Remove sage leaves from pan, set aside

Toss:

Onion, celery, mushrooms, garlic in olive oil

Saute until onions are translucent and mushrooms tender

Remove from pan, set aside

Deglaze:

Pan with white wine or ACV

Slowly pour in chicken stock or turkey drippings, stirring constantly

Add in rosemary, thyme, bayleaf, and crumble 2 crisp sage leaves over top

Stir and bring to boil

Simmer for 4 minutes

Remove bay leaf

Stir:

Cooked rice into liquid mixture

Cook over low for about 3 minutes

Stirring occasionally

Remove:

Pan from heat

Garnish with remaining crispy sage leaves

Enjoy!