(WJBK) -
Get this recipe courtesy of Cafe Muse in Royal Oak. Learn more at www.cafemuseroyaloak.com.
Ingredients:
1 cup Wild Rice, rinsed well
3 cloves Garlic, chopped
1 medium Onion, diced
1 tablespoon Olive Oil
Fresh & Dried Mushrooms (about 2 cups fresh, ½ dried or combination of both)
¼ cup Sundried Tomatoes, chopped
1 cup Asparagus, diced
2 ½ cups Vegetable Stock (more if using dried mushrooms)
½ cup White Wine
¼ cup Sherry
¼ cup fresh basil, chopped
¼ teaspoon Truffle oil
Salt and Pepper to taste
Directions:
Sauté onions and garlic until light golden. Add rinsed rice and toss for a second. Add white wine then pour in ½ of the vegetable stock along with sundried tomatoes and mushrooms which have been rinsed. Bring to s simmer. Add vegetable stock to pot as needed, stirring periodically. Once the rice is cooked (kernels will split length wise) remove from heat and add asparagus, sherry, salt and pepper, basil, and truffle oil. Allow the rice to sit for 5 minutes covered.
Makes about 5 cups
