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Wild Rice and Mushroom Pilaf

Source: Wild Oats Natural Marketplace
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Rating: 5   Reviews: 2 See Reviews
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  Serves 4
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.
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 portobella 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
Wild Rice and Mushroom Pilaf Recipe at
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.

Recipe reprinted by permission of Wild Oats Natural Marketplace. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Keri Reviewed: 11/18/2013
Wild rice
This has to be a mistake... Recipe sounds delicious but rice must be cooked for more than 1 minute. Maybe it calls for cooked wild rice??
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