One Pan Mushroom, Pomegranate & Feta Wild Rice
Little work. Big flavors. One Pan Mushroom, Pomegranate & Feta Wild Rice combines hearty criminology mushrooms with sweet pomegranate seeds and wild rice. Finished off with crumbled feta cheese for a salty & sweet dish. Gluten Free. Vegetarian.
- 1 tbsp ghee
- 1 pound crimini mushrooms washed and sliced
- 1 clove garlic minced
- 1 small white onion diced small
- 3/4 cup wild rice can sub quinoa or brown rice
- 1 cup low sodium chicken stock
- 1 cup green onions chopped
- 1/2 cup pomegranate seeds
- 1/2 cup feta or goat cheese
- salt & pepper as desired
Heat 1/2 tbsp ghee in a large skillet over medium-high heat.
When ghee is melted add in garlic and onion and cook for 1 minute. Add in mushrooms, salt and pepper. Cook for 5 minutes.
Add in your rice and chicken broth. Cover pan with a lid and simmer over medium low heat for 25-30 minutes or until all liquid is gone.
Remove pan from the heat and toss in pomegranate seeds, green onion and feta.
Serve as a main dish (4 servings) or a side (makes 6 servings).
Nutrition for 1 out of 6 servings:
18g Protein | 38g Carbs | 8g Fat | 256 calories
Recipe slightly adapted from here.
Serving: 1meal | Calories: 256kcal | Carbohydrates: 38g | Protein: 18g | Fat: 8g