In a medium saucepan, bring the chicken broth to a boil. Stir in thewild rice, reduce heat, cover and simmer until just tender, about 45 minutes.
In a large skillet, melt the butter over medium heat. Saute the onion and garlic until the onion begins to soften, about 3 minutes.
Add the mushrooms, black walnuts and bell peppers, and cook for 3 minutes.
Gently stir in the wild rice and oregano. Season with salt and pepper to taste.
2½ cups chicken broth
¾ cup wild rice, uncooked
4 Tbsp. butter
½ cup chopped onion
1 garlic clove, minced
1 cup sliced mushrooms
½ cup chopped black walntus
¼ cup chopped red bell peppers
¼ cup chopped yellow bell peppers
2 tsp. freshly chopped oregano
Kosher salt and freshly ground black pepper to taste
¾ cup wild rice, uncooked
4 Tbsp. butter
½ cup chopped onion
1 garlic clove, minced
1 cup sliced mushrooms
½ cup chopped black walntus
¼ cup chopped red bell peppers
¼ cup chopped yellow bell peppers
2 tsp. freshly chopped oregano
Kosher salt and freshly ground black pepper to taste
This article appears in October 2012.