Recipe: Wild Rice Sauté - Lois Ellen Frank

Ingredients

• 5 tablespoons olive oil, divided
• 2 cups thinly sliced stemless shiitake mushrooms (about 3½ ounces mushrooms)
• 5 cups thinly sliced cremini mushrooms (about 12 ounces mushrooms)
• 3 cups diced yellow onion (about 2 small onions)
• 1½ cups fresh corn kernels (2 large cobs)
• 4 cups cooked wild rice
• 2 teaspoons kosher salt
• 1¼ teaspoons freshly ground black pepper
• Flaky sea salt, to taste

Directions

1. In a large cast-iron pan over high heat, add 3 tablespoons of the olive oil and heat until hot but not smoking. Add the mushrooms and stir to coat them in oil. Reduce the heat to medium high and sauté, stirring very minimally, until the mushrooms are a deep golden brown and crispy on the edges, 6 to 8 minutes. Transfer to a sheet tray in a single layer and set aside.
2. Return the pan to medium-high heat and add the remaining 2 tablespoons of olive oil. Add the onions and sauté until soft and beginning to turn golden brown on the edges, about 3 minutes. Add the corn kernels and cook, stirring once, 30 seconds. Add the cooked rice, salt and pepper, and stir until the rice is hot, about 2 minutes. Stir in the mushrooms and remove from the heat. Sprinkle with flaky salt and serve immediately. Makes 6½ cups.

Nutrition

Calories per Serving	216
Total Fat	9.2 g
Saturated Fat	1.3 g
Trans Fat	0.0 g
Cholesterol	0.0 mg

Total Carbohydrates	29.4 g
Dietary Fiber	3.2 g
Total Sugars	3.5 g
Sodium	454.9 mg
Protein	5.9 g

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.