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Wild Rice and Mushroom Pilaf

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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.


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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 1/2 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
  • 1/2 cup pine nuts, toasted

Details

Servings 4

Preparation

Step 1

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.


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