Pacific Northwest Mushroom & Wild Rice Pilaf |
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Prep Time: 16 Minutes Cook Time: 60 Minutes |
Ready In: 76 Minutes Servings: 6 |
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This dish dresses up a dinner party plate. Goes nicely with Pacific Northwest Poached Salmon in White Wine Bouillon. This recipe is from Taste Magazine which is put out by various Liquor Distributors. Ingredients:
2 tablespoons vegetable oil |
1/2 cup shiitake mushroom, chopped |
1 cup button mushroom, chopped |
1 small onion, finely chopped |
1/4 cup wild rice |
1 cup brown rice |
2/3 cup vegetable stock |
2 teaspoons unsalted butter |
1/2 teaspoon salt |
2 tablespoons fresh basil, minced |
Directions:
1. Preheat oven to 375°F.
2. In a skillet, heat oil over medium-high heat. Add mushrooms and onion and saute until soft, about five minutes.
3. Place in a large baking dish that has a tight-fitting lid (or cover tightly with double layer of foil).
4. Rinse wild rice under cold running water for 1 minute. Add to baking dish along with brown rice.
5. In a small saucepan, bring stock and butter to a boil. Stir in salt. Immediately pour over rice in baking dish and seal tightly with or foil.
6. Bake one hour or until tender. Remove from oven. Uncover and fluff with fork.
7. Cover dish with a clean kitchen towel and let stand for five minutes. Uncover and let stand for five minutes more. Stir in basil.
8. Press pilaf into lightly oiled moulds or custard cups. Invert onto dinner plates.
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