An easy and delicious make-ahead side dish. Loaded with a variety of mushrooms, this pilaf is filling with a nutty flavor from the wild rice blend.
Wild Rice and Mushroom Pilaf
- Cook Time: 1:30 hour
- Persons: 4
- Difficulty: Easy
- 1 tablespoons butter (or Earth Balance for a vegan option)
- 1 large Spanish onion, chopped
- Freshly ground black pepper
- 2 cups wild rice blend
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 pound mixed mushrooms (button, cremini, and shiitake), sliced
- ⅓ cup dry white wine
- 2 tablespoons fresh chopped chives
- Heat 1 tablespoon butter in a large, heavy bottom saucepan over medium heat. Add the onion and ¾ teaspoon salt and cook, stirring often, until softened, about 5 minutes.
- Add the wild rice blend and saute, stirring constantly, for about 30 seconds.
- Add 4 cups of vegetable broth to the rice and onion mixture and bring to a boil.
- Cover and turn heat to low and cook for 45 minutes or until the broth is absorbed.
- While the rice is cooking, prepare the mushrooms.
- Heat a large skillet and 2 tablespoons olive oil over medium-high heat. Add the mushrooms, ½ teaspoon salt and ½ teaspoon pepper. Cook, stirring occasionally until browned, about 8 minutes.
- Add the wine and cook until evaporated, about 4-5 minutes.
- When the rice is done, fluff with a fork and fold in the mushrooms and chives.
- Serve, hot or room temperature. May be made up to 2 days in advance. Refrigerate leftovers.
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