Rice Medley with Vegetables

I just love rice and enjoy mixing different varieties and adding vegetables for extra taste and texture. This rice dish is the perfect accompaniment to seafood and poultry, but the hearty mushrooms can stand up to pork and beef as well.

Rice Medley with Vegetables
(Makes 4 to 6 servings.)

• 1 cup cooked wild rice, warmed
• 1 cup cooked basmati rice, warmed
• 2 tablespoons extra virgin olive oil
• 1/2 cup small diced carrot
• 1/2 cup small diced onion
• 1 cup sliced baby bella mushrooms
• Salt and freshly ground black pepper
• 1 tablespoon chopped Italian parsley

Rice Medley with Vegetables

Heat oil in a large sauté pan over medium heat. Add the carrots and onions and sauté until softened, about 4 to 5 minutes. Add the mushrooms and continue to cook until mushrooms are soft and liquid has evaporated. Season with the salt and pepper to taste.

Add the cooked rice to the vegetable mixture and stir to incorporate. Warm through. Adjust seasoning, if necessary, stir in the parsley and serve.