Cookin’ With Nino: Wild Rice and Mushrooms and Andouille-Stuffed Pork Tenderloin

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  • 2 teaspoons butter or reduced fat buttery spread
  • 6 mushrooms, coarsely chopped
  • 1 clove garlic, minced
  • 1 green onion, finely chopped
  • 2 cups chicken broth low sodium
  • 1 cup uncooked wild rice
  • 1/2 teaspoon chopped fresh parsley
  • salt and pepper to taste


  1. Melt butter in a saucepan over medium heat. Cook mushrooms, garlic and green onion until mushrooms are cooked and liquid has evaporated. Stir in chicken broth and rice. Season with parsley, salt and pepper. Reduce heat, cover and simmer for 45-60 minutes according to instructions on bag.