- 1 big onion cut
- 1 cup of wild rice
- 1 cup fresh cut champignon mushrooms
- 1 tablespoon of sunflower oil
- 2 cups of water
Place a rack in the upper third of the oven and preheat oven to 150 degrees.
In a large skillet set over medium heat, heat oil. Add mushrooms and cook, stirring, until mushrooms are warmed through, about 3 minutes. Add cooked rice and toss to combine. Let the mushrooms and rice cook until slightly browned, about 6 minutes
Then pour in the water and let it boil until water is gone. Keep stirring for about 10 minutes.
To serve, divide rice among four shallow bowls and add parmesan for extra flavor.