| 2 cups Chicken Broth | Coarse Salt and Freshly Ground Pepper |
| 1 cup Wild Rice | 2 Tbs Unsalted Butter |
| 2 Tbs Extra-Virgin Olive Oil | 1/2 cup Thinly Sliced Scallions, plus more for garnish |
| 1 lb Mixed Fresh Mushrooms | 4 tsp Balsamic Vinegar |
Bring broth to a boil in a small pot. Add rice, and reduce to a simmer. Cover, and cook until rice is just tender and almost like all the liquid has been absorbed, about 40 minutes. Remove from heat. Let sit, covered, 10 minutes. Drain any excess cooking liquid if necessary. Fluff rice with a fork. Meanwhile, heat oil in a large saute pan over medium-high heat. Add mushrooms, and cook 3 minutes (do not stir). Season with 1/4 tsp salt, and stir. Continue o cook, stirring occasionally, until mushrooms are tender and carmelized, 5 to 7 minutes. Redue heat to low, and add butter and scallions. Cook until scallions are softened, about 1 minute. Turn off heat, and stir in vinegar. Transfer rice to a serving bowl. Stir in mushrooms, and season with salt and pepper.
A MarthaStewart.com Recipe
