This hearty, easy side dish is great during the cooler temperatures of winter and fall, and it all comes together in one pot. Serve as an accompaniment to turkey, pork or chicken.
1 can (8 oz.) Del Monte® Mushrooms Stems and Pieces
1/2 cup chopped walnuts
2 Tbsp. olive oil, divided
1 1/3 cups unseasoned long grain & wild rice blend
1/2 cup diced onion
1 tsp. minced garlic
1/4 tsp. salt
2 cups College Inn® Chicken Broth
1/4 cup chopped fresh parsley leaves, plus more for garnish
1 tsp. apple cider vinegar or lemon juice
Ground black pepper
Drain mushrooms and pat dry with a clean kitchen towel or paper towels. Place walnuts in a medium saucepan over medium heat and cook about 4 minutes until fragrant and toasted. Transfer to a small bowl.
Heat 1 Tbsp. oil in same pan over medium-high heat. Add mushrooms and cook about 3 to 5 minutes, stirring infrequently, until starting to brown. Transfer to a plate. Heat 1 Tbsp. oil in same pan over medium heat. Add wild rice blend, onion, garlic and salt. Sauté about 3 minutes until rice is toasted and fragrant.
Stir in mushrooms and broth; bring to a boil. Reduce heat to low; cover and simmer until rice is done according to rice package directions, 15 minutes for quick-cooking rice to 45 minutes for regular.
Remove pan from heat. Let stand covered 5 minutes. Add toasted walnuts, parsley and vinegar; fluff with a fork to combine. Season to taste with salt and pepper. Garnish with more parsley before serving.