
A nutty wild rice skillet with champignons, butter, and parmesan.
25 gParmesan cheese
20 gButter
160 gChampignons
8 gGarlic
0.5 cupWild Rice
Cook wild rice in water until tender, about 25 minutes.
Sauté champignons and garlic in butter for 6 minutes.
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To tasteSalt
To tasteBlack Pepper
Fold in wild rice and parmesan cheese, then season with salt and black pepper.