Wild Rice and Mushroom Pilaf

Add this nutty, earthy saute to your Thanksgiving table. It’s the perfect complement to a golden roasted juicy turkey or stuff butternut or acorn squash.

Wild Rice and Mushroom Pilaf

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    cup wild rice, uncooked

  • 2

    cups Organic Chicken or Vegetable Broth

  • 2

    cups water

  • 2

    tablespoon butter

  • 2

    large shallot, minced (about 2 tablespoons)

  • 1

    medium organic yellow onion, diced (about ½ cup)

  • 1

    medium red bell pepper, diced

  • 2

    cloves garlic, minced

  • 1

    cup button mushrooms, diced

  • 1

    cup Portobello mushrooms, diced

  • 1

    tablespoon fresh marjoram or 1 teaspoon dried marjoram

  • 1

    tablespoon fresh thyme or 1 teaspoon dried thyme Freshly cracked black pepper and sea salt to taste

  • ½

    cup pine nuts, toasted

Directions

Rinse wild rice thoroughly in cold water. In a large saucepan, add the wild rice, broth and water. Bring to a boil, reduce heat and simmer for about 45 minutes or until tender. Drain rice and reserve until ready to use. Heat a small skillet, add pine nuts and toast until just golden. Do not burn! Heat a large skillet, melt the butter and add shallots, onions, garlic and red pepper. Cook for about 3 to 4 minutes or until tender. Add the button and portabella mushrooms, marjoram, thyme, sea salt and pepper. Stir and cook for about 2 minutes. Add the wild rice, mix and cook for about 1 minute. Spoon into a serving dish and garnish with toasted pine nuts and fresh sprigs of thyme.


Nutrition

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