Manufacturing the finest bases, sauces, and desserts with the taste and aroma of made-from-scratch recipes.
Approx. 24 Portions
Sides / Wild Rice Specialties
Rinse 1 quart wild rice thoroughly under cold running water to remove any loose hull material and debris. Drain well.
Heat 2 Tbsp. oil in a large Dutch oven or heavy baking pot. Add ½ cup small diced onion and sweat until soft and translucent. Add the rinsed wild rice and 6–8 oz. sliced crimini, shiitake, and oyster mushrooms; sauté briefly for 2 to 3 minutes.
In a separate container, combine 3 quarts prepared RC No Added MSG Mushroom Base broth, 1 tsp. RC Roasted Onion Base, ½ tsp. RC Roasted Garlic Base, and 1 whole bay leaf. Whisk until bases dissolve completely.
Pour the seasoned mushroom broth over the wild rice and mushroom mixture. Cover tightly with a lid or heavy foil and bake in a preheated 350°F oven for 40 to 50 minutes, or until the wild rice grains burst and are tender.
Remove from oven, locate and discard the whole bay leaf, and fluff gently with a fork before serving.
Triple-Base Layering: Combining RC No Added MSG Mushroom Base with RC Roasted Onion Base and RC Roasted Garlic Base creates an intense, savory umami liquid that penetrates the dense wild rice bran during the long 40-50 minute bake.
Mushroom Trio Selection: Crimini provides robust earthy depth, shiitake adds woodsy aroma, and oyster mushrooms yield a tender, silky bite that contrasts beautifully with the firm pop of wild rice.
High-Yield Catering Application: Yielding approximately 24 side portions, this dish holds exceptionally well in hotel steam pans without becoming mushy or breaking down.
