Ingredients for Pilaf Of Wild Rice Mushrooms And Leeks
- Chicken Stock
- Wild Rice
- 1 bay leaf
- 1 teaspoon salt (plus more to taste)
- Unsalted Butter
- 2 cups thinly sliced leeks
- Dried Thyme
- Fresh Mushrooms
- Salt & Freshly Ground Black Pepper
- Fresh Italian Parsley
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How to Make Pilaf Of Wild Rice Mushrooms And Leeks
- Bring 4 cups of chicken or vegetable stock to a boil in a medium saucepan.
- Add 1 cup wild rice, 1 bay leaf, and 1 teaspoon salt.
- Reduce heat to low, cover, and simmer until the rice is tender, about 30-35 minutes. (Check for doneness; rice should be tender but not mushy).
- Drain the rice in a fine-mesh sieve and set aside.
- Melt 2 tablespoons of butter in a large heavy skillet over medium-low heat.
- Add 2 cups thinly sliced leeks and 1 teaspoon fresh thyme leaves. Cover and cook until softened, stirring occasionally, about 10 minutes.
- Stir in 8 ounces of sliced cremini mushrooms and 1/2 teaspoon salt.
- Cover and cook until the mushrooms release their liquid and it evaporates, stirring occasionally, about 8-10 minutes.
- Add the cooked wild rice, 1/4 teaspoon freshly ground black pepper, and stir to combine.
- Taste and adjust seasoning as needed, adding more salt and pepper if desired.
- Cover and cook for another 5-7 minutes, allowing the rice to absorb any remaining liquid. Stir occasionally to prevent sticking.
- Stir in 1/4 cup chopped fresh parsley and serve immediately as a delicious side dish.
Nutrition Information (Approximate per serving)
Sodium
47 g
Sugar
36g
Fat
53g
Carbs
18g
