Do you have any recipes that you prefer to eat the day after you made it? This is the exact case for me when it comes to this rice dish. I’m not sure if it’s because the flavors meld longer, or because the texture improves after sitting in the refrigerator, but this rice won my favor only after reheating it as leftovers the next day.
Because wild rice pairs well with turkey and because this can be made a day in advance, I highly recommend adding this to your Thanksgiving spread. Not only will your guests be delighted with a healthier alternative to some traditional side dishes (like sweet potato pie), you’ll also be so glad you have at least one side dish done ahead of time. A quick reheating on the stove top also frees your oven for that amazing roasted turkey and corn casserole.
Other Thanksgiving options you might want to add to your menu:
- 2 (6-oz.) packages long-grain and wild rice mix
- 3 tablespoons butter
- 1 large sweet onion , diced
- 12 ounces assorted fresh mushrooms , trimmed and sliced
- 1/4 teaspoon salt
- 1/2 cup Marsala
- 1/2 cup chopped fresh flat-leaf parsley
Prepare rice mix according to package directions.
Meanwhile, melt butter in a large skillet over medium-high heat. Add the diced onion and cook for 7 minutes or until golden. Stir in the mushrooms and salt then cook for another 4 to 5 minutes or until mushrooms are tender. Pour in the Marsala and simmer 5 minutes or until liquid is absorbed. Combine the mushroom mixture into the prepared rice. Stir in the parsley. Serve immediately, or let cool completely then refrigerate over night. Reheat on the stove top before serving.
Source: Adapted from Southern Living