Eggplant and Mushrooms with Wild Rice

Eggplant and Mushrooms with Wild Rice

45
ES4132 0

"A combination of eggplant, mushrooms, and wild rice in a creamy sauce. A rich and hearty side dish perfect with poultry, pork, or wild game."

Ingredients 40 m {{adjustedServings}} servings 243 cals

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 243 kcal
  • 12%
  • Fat:
  • 18.2 g
  • 28%
  • Carbs:
  • 17.7g
  • 6%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 576 mg
  • 23%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Heat butter and 1 tablespoon of olive oil in a large skillet. Add the eggplant, and fry until tender, about 5 minutes. Remove eggplant from the skillet, and keep warm.
  2. Add the remaining 2 tablespoons of olive oil to the skillet, and fry the onion and mushrooms until tender, about 5 minutes. Return the eggplant to the pan, and season with garlic, salt, pepper, and Italian seasoning. Cook and stir for one minute to blend the flavors.
  3. Stir in the chicken broth, and simmer for about 5 minutes, until most of the liquid is reduced or absorbed. Stir in cream of mushroom soup, half-and-half cream, and cooked wild rice. Simmer over low heat for 15 minutes, stirring occasionally. Taste and adjust seasoning with salt and pepper if desired.
Tips & Tricks
Indian-Style Basmati Rice

This savory Indian rice is flavored with whole spices and sautéed onions.

How to Make Classic Rice Pilaf

Never make sticky, mushy rice again!

Footnotes

  • To Cook Wild Rice
  • For each cup of wild rice, use 3 cups of water. Bring to a boil, cover, and simmer over low heat until tender, 45 to 50 minutes. This will yield 3 cups of cooked rice.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 45

  1. 55 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
daikaisho
3/18/2006

This recipe was actually quite excellent when I made it. However, I did alter the ingredients slightly, omitting the italian seasoning and light cream and substituting fresh basil and oregano and half a cup of sour cream. I also used a strong-flavored mushroom broth in place of the chicken broth.

ALYSTA
11/25/2004

I have to admit, I decided to go for an ethnic twist to this one, so I substituted coconut milk for half and half, and used cumin, curry, ginger, and garam masala in place of the salt/pepper/seasoning. It was awesome! Very hearty, filling, and easy to make! Thank You!

Amirra's mom
7/29/2006

My husband loves veggies and I love rich foods, this is the best marriage of the two. I double the amount of rice to make it less soupy; and vegetable broth can be easily substituted for chicken broth.