Wild Rice Mushroom Pilaf
Buttery mushrooms, peas, and herbs come together with flavorful wild rice in a simple dish that works as well as an entree as it does as a side or appetizer!
Prep Time 5 minutes mins
Cook Time 35 minutes mins
Total Time 40 minutes mins
Course Main Course
Cuisine Indian
Servings 4
Calories 390 kcal
- 2 cups wild rice
- 3 cups chicken stock
- 3 tbsp butter
- 1 ea shallot finely diced
- 1/2 ea sweet onion finely diced
- 2 cups baby bella mushrooms stems removed, sliced
- 3/4 cup green peas
- 2 tsp Italian seasoning
- thyme fresh, finely chopped, to taste
- salt and pepper to taste
In a large saucepan, combine the rice and the stock. Season lightly with salt and pepper. Bring the mixture to a boil, and then reduce to low heat and simmer covered, stirring occasionally, for 20-25 minutes, or until the rice has absorbed the liquid and is tender and fluffy. Set aside.
In a large skillet over medium heat, melt the butter. Add the shallot and onion and saute until the onion is translucent and the shallot is fragrant, 2-3 minutes.
Add the mushroom slices, green peas, and a couple sprigs of thyme, and saute 5 minutes, or until the water from the mushrooms and onions is almost evaporated.
Stir in the Italian seasoning and season to taste with salt and pepper.
Mix the mushroom and pea mixture into the cooked rice.;Serve garnished with fresh thyme sprigs.
Keyword broth, mushroom, pilaf, rice, veggies