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Mushroom Long Grain and Wild Rice Pilaf

Mushroom Long Grain and Wild Rice Pilaf

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Total Time 1 hour 20 minutes
Course Side Dish
Cuisine American
Servings 6

Ingredients
  

  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 6 ounces crimini mushrooms (chopped)
  • 3 cloves garlic (chopped)
  • 1 tablespoon fresh thyme (or 1 teaspoon dry)
  • 1 tablespoon freeze-dried chives
  • 1/2 teaspoon poultry seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1/4 cup uncooked wild rice
  • 2 cups chicken broth (or vegetable broth or water)
  • 1 tablespoon butter
  • 1 cup uncooked long grain rice
  • 3/4 cup chicken broth (or vegetable broth or water)
  • 1/2 teaspoon salt
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • In a large saucepan, saute the onion, celery, mushrooms, garlic, thyme, chives, poultry seasoning, salt and pepper in the olive oil until the vegetables are soft.
  • Stir in the raw wild rice and the 2 cups chicken broth and butter pat; bring to a boil, then reduce heat and simmer on low for 40 minutes.
  • Lift the lid and quickly add the raw long grain rice, the 3/4 cup chicken broth and salt.
  • Replace lid and simmer on low for another 20 minutes.
  • Remove from heat and place a large clean dish towel between the top of the pan and the lid, and let sit for 15 minutes or so, then remove and fluff rice with fork.
  • Stir in chopped parsley and serve.

Notes

From the kitchen of palatablepastime.com
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