Marmie's Wild Rice Pilaf With Mushrooms |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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After looking through several recipes, I still could not find a recipe for wild rice pilaf for which I had all ingredients on hand... I have attempted to make 'my rice' several times with varying results, I needed help!. Rice really is not my forte...sadly. So I took rice /water ratio from one recipe and the baking idea from another, added what I had on hand and the result is one I have got to post... I have created a rice recipe even I like..lol. I hope you do too! Ingredients:
2 tablespoons butter |
1 tablespoon olive oil |
1 red pepper, small and diced |
1 green pepper, med and diced |
1/2 cup red onion, diced |
4 garlic cloves, coarsley crushed |
1 1/2 cups mushrooms, crimini, sliced |
1 teaspoon thyme |
1 teaspoon oregano |
1 teaspoon garam masala |
1/2 cup brown rice |
3/4 cup wild rice |
3/4 cup wild rice, lundberg country (a mixed variety) |
1 liter vegetable broth |
2 1/4 cups water |
2 tablespoons beef bouillon (liquid oxo) |
1 teaspoon kosher salt |
Directions:
1. Gently fry red and green peppers and red onion with garlic in butter untill almost cooked - 3-4 minute.
2. Add Mushrooms cook until somewhat soft - about 4 min depending on your heat setting.
3. Add herbs and seasonings - cook 1 more minute.
4. Remove vegs from fry pan and set aside.
5. Place rices in pan on med high heat (add olive oil if necessary) and brown lightly - about 3 minute
6. Add liquid and bring to boil.
7. Place in baking dish (corell?) with tight lid.
8. Bake at 350 degrees F for 45 minute.
9. Check and remove from oven if cooked or leave to cook another 10 min if still watery. (can remove lid at own discression).
10. When almost cooked completely, remove from oven and let sit 10 - 15 minute.
11. Fluff with fork and serve.
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