small onion, finely chopped
kosher salt and black pepper
wild rice blend
3 to 4
low-sodium chicken broth
mixed mushrooms (button, cremini, and shiitake), sliced
dry white wine
chopped fresh chives
- Heat 1 tablespoon of the butter in a large saucepan over medium heat. Add the onion and ¾ teaspoon salt and cook, stirring often, until softened, 3 to 5 minutes. Add the rice and cook, stirring, for 30 seconds. Proceed to cook the rice according to the package directions, replacing the water (if specified) with the equivalent amount of chicken broth.
- Meanwhile, heat the oil in a large skillet over medium-high heat. Add the mushrooms, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until browned, 6 to 8 minutes. Add the wine and cook, scraping up the brown bits, until evaporated, 1 to 2 minutes.
- Fluff the rice and fold in the mushrooms, chives, and remaining two tablespoons of butter.