Wild Rice And Exotic Mushroom Pilaf |
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Prep Time: 0 Minutes Cook Time: 65 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Tried and True. This is awesome. Have made it several times since obtaining the recipe. It is incredible and highly requested. This recipe came from an estate sale. I obtained it when I purchased the family collection from the Smith Estate in Granbury, Texas in 1987. Ingredients:
2 teaspoons vegetable oil |
2 teaspoons dark or toasted sesame oil |
1 white onion finely chopped |
2 garlic cloves minced |
2 teaspoons finely grated fresh ginger |
3/4 cup wild rice |
1 can undiluted chicken broth |
3 cups water |
1/2 teaspoon salt |
1/2 cup dried sliced chanterelle mushrooms |
1 cup long grain rice |
4 green onions thinly sliced |
1/2 cup toasted pecans coarsely chopped |
Directions:
1. In a large wide saucepan heat oils over medium heat.
2. Add onion, garlic and ginger then cook stirring constantly for 5 minutes.
3. Add wild rice and stir until grains are coated then add broth, water and salt.
4. Cover and bring to a boil then reduce heat to low and simmer gently 40 minutes.
5. Meanwhile rinse mushrooms with cold water to remove any sand.
6. Slice large pieces into strips.
7. After wild rice has cooked 40 minutes stir in mushrooms and long grain rice.
8. Cover and continue simmering until rice is tender and liquid is absorbed about 25 minutes.
9. Remove from heat then stir in green onions and pecans.
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