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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine wild rice, brown rice, and beef broth in a 3-quart sauce pan. Bring to a boil and reduce heat to Low. Cover and simmer 50-55 minutes until rice is tender. | 2. Meanwhile, slice mushrooms. Chop shallot. Chop (or crush) garlic. | 3. Melt butter in a large skillet over Medium heat. Saute shallots 3 minutes. Stir in garlic; add mushrooms, salt and pepper. Saute 4 minutes or until mushrooms are dark and tender. | 4. When rice is finished cooking, toss mushroom mixture with rice and serve while hot. | 5. Special note: The recipe originally says to drain the rice. I've never had any extra liquid to drain, but I use a different rice as well. To make the recipe easier for me I bought a rice mixture at my store called "Royal Blend". I highly recommend it since it contains Texmati white, brown, wild, and red rice. This might be the reason no draining is necessary. If you are able to find this rice and buy it, use 1 1/2 cups of it instead of the 3/4 cup of both rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
wild rice	3/4	cup	uncooked	428.4	89.88	17.676	1.296
brown rice	3/4	cup	uncooked	430.155	90.6288	8.5676	3.2943
beef broth	2	cans		60.9	0.348	9.918	1.9140000000000001
cremini mushroom	1 1/2	cups	sliced	-	-	-	-
shiitake mushroom cap	1 1/2	cups	sliced	-	-	-	-
shallot	2		chopped	-	-	-	-
garlic clove	5		chopped	-	-	-	-
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.