Wild and Brown Rice Pilaf with Mushrooms
Serves 4 to 6
Time 1 hr 15 min
Shiitake, cremini or button mushrooms are all delicious in this rustic rice side dish, a lovely addition to the supper table when you're serving pan-seared or roasted fish.
Special Diets:
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, diced
- 1/2 cup mushrooms, sliced
- 2 cloves garlic, finely chopped
- 1/2 stalk celery, chopped
- 1/4 cup fresh parsley, chopped
- 1 teaspoon each dried sage, thyme and rosemary
- 1 cup wild rice
- 3 1/2 cups gluten-free vegetable broth or water
- 1 cup brown rice
Method
Heat olive oil in a large pot over medium heat.
Add onion and cook until translucent, about 7 minutes.
Add mushrooms, garlic and celery and cook until mushrooms are cooked through, about 10 minutes.
Add parsley and dried herbs and stir to blend.
Add rices and stock and bring to a boil.
Reduce to a simmer and cook, partially covered, until the rice is tender, about 50 minutes.
Fluff with a fork before serving.
Nutritional Info:
Per serving: 310 calories (60 from fat), 7g total fat, 1g saturated fat, 0mg cholesterol, 15mg sodium, 56g carbohydrates (4g dietary fiber, 2g sugar), 8g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, diced
- 1/2 cup mushrooms, sliced
- 2 cloves garlic, finely chopped
- 1/2 stalk celery, chopped
- 1/4 cup fresh parsley, chopped
- 1 teaspoon each dried sage, thyme and rosemary
- 1 cup wild rice
- 3 1/2 cups gluten-free vegetable broth or water
- 1 cup brown rice