I was messing around one afternoon and came up with this recipe. The perfect side with a pork roast.
2 cups long grain wild rice
4-1/2 cups beef stock
1/2 pound fresh mushrooms (any kind)
1 clove mashed garlic
3-4 scallions, washed and chopped – with greens
1 tbs. fresh parsley, minced
Salt and pepper to taste
In a 2.5 quart dutch oven, bring the beef stock to a boil. Add the rice, reduce the heat and simmer for 20-25 minutes, covered.
While the rice is cooking, in a heavy skillet saute the mushrooms and garlic in a bit of olive oil. Add the chopped scallion. Sautee until just tender. Do not overcook.
Combine the mushrooms, scallion and garlic with the rice, heat through covered for another ten minutes and serve.