Wild Rice and Mushroom Pilaf

wild-rice-mushroom-pilaf
Photo by Marcus Nilsson
Wild Rice and Mushroom Pilaf 3.1 270 5 1
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  • Serves 8
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    Nutritional Information

    Per Serving

    • Calories 256 calories
    • Fat 9 g
    • Sat Fat 3 g
    • Cholesterol 11 mg
    • Sodium 497 mg
    • Protein 6 g
    • Carbohydrate 37 g
    • Sugar 2 g
    • Fiber 4 g
    • Iron 1 mg
    • Calcium 15 mg

Heat 1 tablespoon of the butter in a large saucepan over medium heat. Add the onion and ¾ teaspoon salt and cook, stirring often, until softened, 3 to 5 minutes. Add the rice and cook, stirring, for 30 seconds. Proceed to cook the rice according to the package directions, replacing the water (if specified) with the equivalent amount of chicken broth.Meanwhile, heat the oil in a large skillet over medium-high heat. Add the mushrooms, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until browned, 6 to 8 minutes. Add the wine and cook, scraping up the brown bits, until evaporated, 1 to 2 minutes.Fluff the rice and fold in the mushrooms, chives, and remaining two tablespoons of butter. 

Ingredients

  1. Check 3 tablespoons unsalted butter
  2. Check 1 small onion, finely chopped
  3. Check kosher salt and black pepper
  4. Check 2 cups wild rice blend
  5. Check 3 to 4 cups low-sodium chicken broth
  6. Check 2 tablespoons olive oil
  7. Check 3/4 pound mixed mushrooms (button, cremini, and shiitake), sliced
  8. Check 1/4 cup dry white wine
  9. Check 2 tablespoons chopped fresh chives

Directions

  1. Heat 1 tablespoon of the butter in a large saucepan over medium heat. Add the onion and ¾ teaspoon salt and cook, stirring often, until softened, 3 to 5 minutes. Add the rice and cook, stirring, for 30 seconds. Proceed to cook the rice according to the package directions, replacing the water (if specified) with the equivalent amount of chicken broth.
  2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the mushrooms, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until browned, 6 to 8 minutes. Add the wine and cook, scraping up the brown bits, until evaporated, 1 to 2 minutes.
  3. Fluff the rice and fold in the mushrooms, chives, and remaining two tablespoons of butter.