Wild Rice and Mushroom Pilaf

Wild Rice and Mushroom Pilaf
Marcus Nilsson
Wild Rice and Mushroom Pilaf
Looking for a delicious make-ahead side? The pilaf can be made up to 2 days in advance.

Get the recipe.
Serves 8
preparation
20
minutes
cooking
60
minutes

Ingredients

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

 

Sarah Copeland
November 2011

Nutritional Information

  • Per Serving
  • Calories 256
  • 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
What does this mean? See Nutrition 101.