Mushroom-Wild Rice Pilaf
Found in
Side Dishes
Rice/Grains
Christmas & New Year'sMinnesota GrownThanksgiving
Dairy FreeGluten FreeVeganVegetarian
Ingredients
- Kowalski's Extra Virgin Olive Oil, as needed
12 oz.
chopped Minnesota Grown mushrooms (any variety or blend)
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
1 ½ cups
chopped Minnesota Grown celery
1 cup
chopped Minnesota Grown yellow onion
1 cup
Kowalski's Minnesota Grown Wild Rice
2 cloves
Minnesota Grown organic garlic, finely minced
4 cups
gluten-free vegetable stock
1 ½ tbsp.
julienned fresh Minnesota Grown sage
1 cup
brown basmati rice
¼ cup
sliced almonds, toasted
- fresh Minnesota Grown Italian parsley, chopped, to taste
- thinly sliced green onion, to taste
Directions
- In an extra-large skillet over medium-high heat, heat enough oil to lightly coat pan.
- Add mushrooms; cook, stirring frequently, until tender and dark on the edges.
- Remove from heat; season to taste with salt and pepper. Set sautéed mushrooms aside.
- In a 6 qt. saucepan, heat 1 tbsp. oil over medium-high heat.
- Add celery, yellow onion, wild rice and garlic to the pan; sauté until vegetables are nearly translucent and rice is softened slightly (about 4 min.).
- Add broth and sage; bring to a boil.
- Reduce heat; cover and simmer for 10 min.
- Stir in basmati rice; increase heat to bring pot to a boil.
- Reduce heat; simmer, covered, until liquid is absorbed (about 45 min.).
- Remove from heat; let stand, covered, for 10 min.
- Drizzle with 1 tbsp. oil; stir in sautéed mushrooms, almonds, parsley and green onion.
Tasty Tips:
- We recommend Kowalski's Cultivated Long-Grain Wild Rice for this recipe, but our Cracked Wild Rice will also work.
- Gluten-free beef broth also works great in this recipe in place of the vegetable stock.
