• Ingredients:
  • 8oz package of whole FunGuy white button mushrooms
  • 3 tablespoons butter
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 2 sprigs fresh thyme, stems removed
  • 1 ½ cups wild and long grain rice mixture
  • 3 cups vegetable broth
  • 1 pomegranate

Thanksgiving is almost here and there’s so much to be thankful for. Turkey, mashed potatoes and pumpkin pie to name a few, but mostly we’re thankful for pants with an elastic waistband!

Much like that ever expanding pant, the list for delicious side dishes is about to get a new addition with the FunGuy’s new herbed wild rice that includes sweet pops of pomegranate. Best of all is it easily can become a quick left over dish the next day with the addition of some shredded bits of Thanksgiving turkey!

DIRECTIONS:

  1. Remove any dirt and debris from the FunGuy mushrooms by brushing them with a damp towel. Trim the ends of the stems and cut each mushroom into quarters and set aside.
  2. Melt the butter in a large pot over medium heat. Add in the onion and garlic, cooking until the onions are translucent. Next add in the quartered mushrooms and all of the thyme except a pinch for garnish at the end, and cook until the mushrooms are lightly browned.
  3. Add the rice to the pot and stir to combine. Cook another 5 minutes to lightly toast the rice in the butter, stirring frequently. Pour the vegetable broth into the pot and stir again. Bring the pot to a boil, cover and reduce heat to low and allow it to cook for 30 to 35 minutes or until rice is tender.
  4. While the rice cooks remove the pomegranate seeds from the fruit and set them aside.
  5. When the rice is cooked, transfer it to a large bowl and stir in the pomegranate seeds and garnish with thyme just before serving.

Have a Fun Thanksgiving meal!