Difficulty: Easy
- Serves: 4 to 6 people
- Nutrition per serving (1 of 6): Calories 216, Total Fat 17 g, Saturated Fat 10 g, Carbohydrates 14 g, Dietary Fiber 1 g, Sugars 2 g, Protein 3 g, Cholesterol 59 mg, Sodium 253 mg
- Total time: 1 hour 15 minutes
- Preparation time: 25 minutes
- Cooking time: 50 minutes
Ingredients
- 2 cups cooked wild rice
- 1 tablespoon unsalted butter
- 1 tablespoon finely diced carrot
- 1 tablespoon finely diced celery
- 1 tablespoon finely diced onion
- 1 tablespoon finely diced red bell pepper
- 2 tablespoons finely diced crimini mushrooms
- 1/2 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 1 cup heavy cream
- 2 tablespoons whole-grain mustard
- 1 tablespoon chopped Italian parsley leaves
Directions
1. Melt the butter in a small saucepan over medium heat. Add the diced carrot, celery, onion, red bell pepper, and crimini mushrooms and saut for about 45 minutes; season with salt, black pepper, and cayenne pepper.
2. Stir in the heavy cream, then add the cooked wild rice and the whole-grain mustard. Mix well, reduce the heat, and simmer until the cream thickens, about 57 minutes.
3. Taste and adjust seasoning as needed. Stir in the chopped parsley and serve immediately.
