Wild Mushroom Wild Rice Pilaf |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 8 |
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this is a recipe that is easy to make and something different from the everyday rice dish,,, I use short grain brown rice instead of the long grain white rice because I like it better... you can also use an onion or leeks etc in place of the shallots. Read more .. the orginal recipe and the photo are courtesy of the Campbell's kitchen Ingredients:
1 tablespoon olive oil |
1 pound assorted wild mushrooms, coarsely chopped (about 8 cups) |
2 medium shallots, finely chopped |
2 cloves garlic, minced |
1 teaspoon dried thyme leaves, crushed |
1/2 cup uncooked wild rice |
3 1/2 cups swanson® beef broth (regular, 50% less sodium or certified organic) |
1 cup uncooked regular long-grain white rice ( i use short grain brown rice) |
2 tablespoons chopped fresh parsley |
Directions:
1. Heat the oil in a 12-inch nonstick skillet over medium heat. Add the mushrooms, shallots, garlic and thyme and cook until the mushrooms are tender.
2. Stir the wild rice and broth in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 25 minutes.
3. Stir in the white rice. Cover and cook for 20 minutes or until the rice is tender. Stir in the parsley.
4. Tip:
5. You can use dried wild mushrooms instead of fresh mushrooms. Place about 4 ounces dried mushrooms into a medium bowl and pour hot Swanson® Broth over to cover. Let stand for 15 minutes. Drain the broth and reserve for another use. Chop the mushrooms. Proceed as directed above.
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