Wild Rice & Mushroom Pilaf
This flavorful wild rice pilaf is a delightful mix of earthy mushrooms, fragrant leeks, and herbs, all cooked together to create a hearty and satisfying dish. Rich in textures and flavors, this pilaf makes a wonderful addition to any meal and is sure to impress your family and friends.
— Constant Cookbook
Ingredients
- 1 Tbs. unsalted butter
- 1 small leek, white portion only, rinsed well and chopped
- 1 lb. mixed fresh mushrooms, such as white button, shiitake, morel and wood ear, brushed clean
- 1 cup wild rice, rinsed and drained
- 1/4 cup chopped fresh flat-leaf parsley
- Salt and freshly ground pepper, to taste
Instructions
- In a large saucepan over medium heat, melt the butter. Add the leek and mushrooms and sauté until the leeks are soft and translucent and the mushrooms are beginning to brown, about 8 minutes.
- Add the wild rice, parsley, salt, pepper and water to cover by 1 inch. Bring to a boil, reduce the heat to low, cover and cook until the rice is tender, about 45 minutes. Drain off any excess water. The cooking time will vary with different batches of rice. The wild rice is ready when the grains puff up and the inner, lighter part is visible.
- Transfer the pilaf to a warmed serving dish and serve immediately. Serves 6.
- Adapted from Williams-Sonoma <i>Cooking from the Farmers&rsquo; Market,</i> by Tasha DeSerio &amp; Jodi Liano (Weldon Owen, 2010).
Yield
Serves 6.
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