Wild Rice with Shitakes and Toasted Almonds
Elevate your side dish game with this hearty and flavorful Wild Rice with Shiitakes and Toasted Almonds recipe. Nutty wild rice provides the perfect base for tender sautéed shiitake mushrooms, fragrant shallots, and garlic, while crunchy toasted almonds and fresh parsley add layers of texture and freshness. A bright splash of lemon juice ties it all together, making this dish a delightful blend of earthy, tangy, and nutty flavors. This versatile recipe is perfect as a vegetarian main course or a crowd-pleasing side dish. With just 10 minutes of prep and simple techniques like toasting and sautéing, you’ll love how easy it is to create this nourishing and elegant dish.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup wild rice
- 3 cups water
- 0.5 teaspoon salt
- 2 tablespoons olive oil
- 8 ounces shiitake mushrooms
- 1 medium-sized shallot
- 2 cloves garlic
- 0.5 cup slivered almonds
- 2 tablespoons parsley, chopped
- 1 tablespoon lemon juice
- 0.25 teaspoon black pepper
Instructions
Rinse the wild rice under cold running water for about 30 seconds, then drain.
In a medium saucepan, bring 3 cups of water to a boil and stir in the wild rice along with the salt.
Reduce the heat to low, cover, and let the rice simmer for 45 to 50 minutes, or until the grains are tender and some have burst open. If there's any remaining water, drain the rice and set it aside.
While the rice is cooking, prepare the other ingredients. Thinly slice the shiitake mushrooms, finely chop the shallot, and mince the garlic.
In a large skillet, heat 2 tablespoons of olive oil over medium heat.
Add the sliced shiitake mushrooms to the skillet and cook for 4 to 5 minutes, stirring occasionally, until softened and slightly golden brown. Remove the mushrooms and set them aside.
In the same skillet, add the chopped shallot and minced garlic. Cook for 1 to 2 minutes, stirring constantly, until fragrant and softened.
Toast the slivered almonds in a dry skillet over medium heat for 2 to 3 minutes, or until fragrant and slightly browned. Be sure to stir frequently to avoid burning.
Combine the cooked wild rice, sautéed mushrooms, shallots, and garlic in a large bowl.
Stir in the toasted almonds, chopped parsley, lemon juice, and black pepper. Adjust salt to taste if necessary.
Serve warm as a side dish or a light vegetarian main course. Enjoy!
Nutrition Facts
Calories |
1323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.8 g | 83% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1250 mg | 54% | |
| Total Carbohydrate | 164.5 g | 60% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 11.5 g | ||
| Protein | 44.0 g | 88% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 239 mg | 18% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1880 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
