Wild Mushroom wild Rice Pilaf
From peetabear 14 years ago
- 50 minutes to make
- Serves 8
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 See less
Ingredients
- 1 tablespoon olive oil shopping list
- 1 pound assorted wild mushrooms, coarsely chopped (about 8 cups) shopping list
- 2 medium shallots, finely chopped shopping list
- 2 cloves garlic, minced shopping list
- 1 teaspoon dried thyme leaves, crushed shopping list
- 1/2 cup uncooked wild rice shopping list
- 3 1/2 cups Swanson® beef broth (Regular, 50% Less Sodium or Certified Organic) shopping list
- 1 cup uncooked regular long-grain white rice ( I use short grain brown rice) shopping list
- 2 tablespoons chopped fresh parsley shopping list
How to make it
- 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.
- 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.
- Stir in the white rice. Cover and cook for 20 minutes or until the rice is tender. Stir in the parsley.
- Tip:
- 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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" It was excellent "