| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 25 min |
| Cook: | 50 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 cups cooked wild rice
- 1 tablespoon unsalted butter
- 1 tablespoon small diced carrot
- 1 tablespoon small diced celery
- 1 tablespoon small diced onion
- 1 tablespoon small diced red bell pepper
- 2 tablespoons small diced crimini mushrooms
- 1/2 teaspoon salt
- 1 teaspoon freshly cracked black pepper
- 1/4 teaspoon cayenne pepper
- 1 cup heavy cream
- 2 tablespoons whole-grain mustard
- 1 tablespoon chopped Italian parsley leaves
Instructions
- In a small saucepan over medium heat, melt butter. Add the vegetables and saute for 4 to 5 minutes. Season with the salt, black pepper and cayenne. Stir in the cream and add the cooked wild rice and the mustard. Combine well and reduce the heat. Simmer until the cream has thickened, about 5 to 7 minutes. Adjust seasoning, if necessary, stir in the parsley and serve immediately.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 216 |
| Total Fat | 17 g |
| Saturated Fat | 10 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 3 g |
| Cholesterol | 59 mg |
| Sodium | 253 mg |
Reviews
Loved the addition of the veggie’s.. Although I added 3 x’s more of each, left the mustard out and used cream cheese little chicken broth & white wine to thin out the cream cheese to my desired consistancy… yummy…Thank you Guy….
This was awesome!
I absolutely LOVED this recipe. It was so delicious. I followed the advice of some of the reviews and modified the amount of mustard that I used and it was perfect. I am so happy that I came across this recipe and look forward to using it again.
I think this dish has potential. I made it tonight, while I was making two other dishes so I was stretched for thought. I think it really only needs a maximum of 1 tbsp. of mustard if any. The end result really just tasted like mustard. I hesitated when I added it. I should have gone with my instincts! So if you try this recipe, just add a little mustard at first and then add to your liking. That’s my advice.
I made this recipe for Thanksgiving dinner and my husband and I thought it was okay, but not great. In particular, I don’t think the mustard is needed.
I made this for my husband last night and it was fabulous and very easy. I will make it again for a Thanksgiving dish. I followed the recipe to the letter and it came out perfect.
This is delicious and very easy! Besides making the wild rice, which took an hour, it was quick to throw together. I made a double batch for a family dinner and everyone loved it! I used light cream instead of heavy to cut down on the fat and calories. Delicious!
I was looking for something other than bread and salad as a side to pork tenderloin and so I tried this recipe and it is to die for! Totally easy and great flavor! I love the mustard and cayenne!
We served this with venison steaks. We made a mixture of white and wild rice, and it was enjoyed by adults and kids alike!!
I watched the show twice to get this recipe – it’s awesome! I didn’t use any dijon, since I was going for a different taste, but I’ll definitely make this again!