Gluten Free | Vegetarian
Stir in the sliced mushrooms and ½ teaspoon salt until combined. Increase the heat to high and add the white wine, stirring the mushrooms, letting them “sweat” to absorb the white wine.
Reduce the heat to medium-high and stir in the rice or millet. Add enough of the warm stock to cover the millet (1 to 1 ½ cups). Mix to combine then bring to a simmer over.
Reduce the heat to medium-low, cover, and cook for 10 to 15 minutes. Uncover and add the remaining stock. Return to a simmer and cook until stock is absorbed.
FULL RECIPE AT: