Wild Rice with Mushrooms

Serves 4

Ingredients

3 T plant-based butter

1/2 onion, diced

2 1/2 c wild rice

5 c low-sodium vegetable broth

1 T extra-virgin olive oil, plus more if needed

8 oz. white button mushrooms, sliced

8 oz. shiitake mushrooms, tough stems removed, sliced

2 t fresh thyme leaves

2 cloves garlic, minced

Kosher salt

Freshly ground black pepper

1 T chopped fresh parsley

Directions

1. Heat 2 T butter in a large saucepan over medium heat. Add the onion and sauté until translucent, about 10 min. Add the wild rice and toast, stirring, until it begins to smell nutty, about 1 min. Add the broth and bring to a boil, then reduce to a simmer over low heat. Cover and cook until the water is absorbed, about 40 min. 

2. Meanwhile, heat the olive oil and remaining 1 T butter in a large skillet over medium-high heat. Add mushrooms and thyme and cook, stirring often, until mushrooms begin to brown, about 10 min. Add the garlic, adding more oil to the skillet if it's dry, season with salt and pepper, and cook until garlic is fragrant, about 1 min. 

3. When rice is cooked, fluff with a fork and gently fold in mushroom mixture. Season with salt and pepper. Transfer to a serving bowl and sprinkle with parsley.