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Rice & Grains

Mushroom-Pecorino Wild Rice Bake
You can substitute extra vegetable broth for the white wine.
1 cup wild rice, rinsed
4 cups water
2 cups long-grain white rice, rinsed
1/2 cup grated Pecorino Romano cheese (optional)
2 Tbsp. extra-virgin olive oil
2 onions, chopped fine
1 lb. cremini mushrooms, halved and sliced thin
Salt and pepper
3 garlic cloves, minced
1 Tbsp. minced fresh thyme
3 cups low-sodium vegetable broth
3/4 cup white wine
1/3 cup pomegranate seeds (from 1 pomegranate)
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Mushroom-Pecorino Wild Rice Bake

Mushroom-Pecorino Wild Rice Bake

Mushroom-Pecorino Wild Rice Bake
One Star Guiding Stars
  • Servings:Serves 10 to 10
  • Prep Time:20 minutes
  • Cook Time:60 minutes
1. Center a rack in the oven and heat to 375 degrees. In a medium microwave-safe bowl, combine wild rice and 2 cups water and microwave until rice has softened slightly, about 10 minutes; drain and transfer to a 9x13" baking dish. Stir in white rice and 1/4 cup cheese (if using) and set aside.
2. Heat oil in a large nonstick skillet over medium-high heat until shimmering. Add onions, mushrooms, 2 teaspoons salt, and 1 teaspoon pepper and cook until vegetables are softened and liquid has evaporated, 7 to 9 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Transfer to baking dish and combine with rice mixture.
3. Meanwhile, bring broth, wine, and remaining 2 cups water to a boil in a large saucepan. Immediately pour over rice-vegetable mixture. Cover dish tightly with a double layer of aluminum foil and bake until rice is tender, 40 to 50 minutes.
4. Fluff rice with a fork and season with salt and pepper to taste. Sprinkle with remaining 1/4 cup cheese (if using), cover loosely with foil, and let sit 10 minutes. Sprinkle pomegranate seeds over rice and serve.
Source: Hannaford fresh Magazine, November - December 2016