Ingredients

• 3 tablespoons unsalted butter
• 1/2 onion, diced
• 2 1/2 cups wild rice
• 5 cups low-sodium chicken broth
• 1 tablespoon extra-virgin olive oil, plus more if
• needed
• 8 ounces white button mushrooms, sliced
• 8 ounces shiitake mushrooms, tough stems
• removed, sliced
• 2 teaspoons fresh thyme leaves
• 2 cloves garlic, minced
• Kosher salt and freshly ground pepper
• 1 tablespoon chopped fresh parsley

Directions

1. Heat 2 tablespoons butter in a large saucepan over medium heat. Add the onion and sauté until translucent, about 10 minutes. Add the wild rice and toast, stirring, until it begins to smell nutty, about 1 minute. Add the chicken broth and bring to a boil, then reduce to a simmer over low heat. Cover and cook until the water is absorbed, about 40 minutes.
2. Meanwhile, heat the olive oil and remaining 1 tablespoon butter in a large skillet over medium-high heat. Add the button mushrooms, shiitakes and thyme and cook, stirring often, until the mushrooms begin to brown, about 10 minutes. Add the garlic (add more oil to the skillet if it’s dry), season with salt and pepper and cook until the garlic is fragrant, about 1 more minute.
3. When the rice is cooked, fluff with a fork and gently fold in the mushroom mixture. Season with salt and pepper. Add to a serving bowl; sprinkle with the parsley.