1½ cups chicken broth (or amount of liquid specified on rice package)
1 tablespoon unsalted butter
½ teaspoon salt
Marinade:
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon soy sauce
½ tsp salt
¼ tsp pepper
INSTRUCTIONS
Preheat the oven to 375 and line a baking pan with foil lightly sprayed with cooking spray.
Prepare the mushrooms by wiping them clean with a damp paper towel. Slice the mushrooms in half or large mushrooms into quarters. Place in a large bowl and add olive oil, balsamic vinegar, soy sauce, ½ teaspoon salt and ¼ teaspoon pepper. Gently toss until all mushrooms are well coated and allow to marinate for 15 minutes.
Transfer the mushrooms to the lined baking pan and roast in the oven for 20 minutes.
Meanwhile, add chicken broth to a large pot and bring to a boil. Add wild rice, butter and ½ teaspoon salt to the broth and stir to combine. Reduce heat to low and cover with a lid, cooking the rice for 15 minutes. Remove the pot from heat and allow to rest for 5 more minutes with the lid on to finish cooking.
Add the roasted mushrooms and any liquid on the baking pan to the wild rice and stir to combine. Season with salt and pepper to taste.
Recipe by Love Grows Wild at https://lovegrowswild.com/2023/10/wild-rice-with-balsamic-marinated-mushrooms/