Healthy Thanksgiving Side Dishes: Mushroom Marsala Wild Rice

In honor of Thanksgiving coming up, I have decided to post a side dish a week that is a healthier take on what you might normally have on Thanksgiving!

Why am I doing this? After the holiday season is over, I always here everyone complaining about how they have gained so much weight. How much they have eaten out, all the cookies, candy, glutinous feasts they've partaken in, etc. so instead of setting yourself up for the same cycle of pain that you go through every year, why not try to make it better on yourself and keep it healthier? 

Also, there are a lot of gluten free and dairy free eaters nowadays, so to be respectful to them, it's always nice to incorporate something they can eat into the feast as well. 

So today's feature is Mushroom Marsala Wild Rice. I bought the Marsala wine at Trader Joes, but you can buy it at any grocery store. You can also by presliced mushrooms to cut down the prep time. What is nice about this dish is you can make it ahead of time and reheat it easily. One less thing to cook that day! Alright, so here it goes!

Mushroom Marsala Wild Rice

(Makes 6-8 Servings)

Ingredients:

1 cup wild rice 

3 cups water or stock

1 package sliced mushrooms

2 tablespoons olive oil

1/4 cup diced onion 

1 TBLSP minced garlic

2 TBLSP cornstarch 

1/2 cup Marsala

1 1/2 cups chicken or vegetable stock

Salt and pepper to taste

Method:

1. In a pot, combine rice and water/stock and bring to a boil. Once it is boiling, turn down the heat, cover, and simmer for 40-45 minutes.

2. Fluff the rice with the fork and continue to simmer for 5 more minutes. Drain any excess water. Cover to keep the rice warm.

3. In a large pan, heat 2 TBLSP of olive oil, and add the onions, garlic, and mushrooms until tender. 

4. Add the 2 tablespoons of cornstarch and stir until it's combined.

5. Deglaze the pan by adding the Marsala wine, and stir, getting everything off the pan.

6. Next add the chicken or vegetable stock, and cook until the mixture thickens to a gravy looking sauce. Add salt and pepper to taste.

7. Stir the sauce into the rice and serve. 

To reheat, put the rice in a covered pot and cook on low, stirring frequently.