THE LATEST FROM THREE FARMERS
– Serves 4
1 cup Wild Rice Blend – @FloatingLeafWildRice
1L Vegetable broth (keep warm on stove top in separate pot)
2 tbsp Three Farmers Camelina oil
2 cloves Garlic, crushed
8 Cremini mushrooms, sliced
1 large Shallot, diced
½ cup White Wine
½ Parmesan Cheese, grated (extra for garnish)
In a large pan, sauté the mushrooms, shallot and garlic in camelina oil until lightly browned. Add the rice blend and ‘toast’ in the pan for 2 min. Add the white wine and allow the alcohol to cook off, approx. 2min. Add 1/2 cup warmed broth to the rice and stir until absorbed. Continue adding stock 1/2 cup at a time, stirring continuously, until the liquid is absorbed, and the rice is al dente, about 15 to 20 minutes. Stir in ½ cup of grated parmesan cheese at the end and garnish with additional grated cheese, if desired.
Option: For a creamier finish, you may add ½ cup of heavy cream in the last 3 min of cooking.