Oven-Baked Wild Rice Pilaf With Mushrooms

Total Time
1hr 55mins
Prep
20 mins
Cook
1 hr 35 mins

From the November/December issue of Vegetarian Times.

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Ingredients

Nutrition

Directions

  1. Preheat oven to 375 degrees.
  2. Heat oil in a large dutch oven over medium heat. Add leeks and cook for 5 minutes or unil soft, stirring often.
  3. Raise heat to medium, add mushrooms and cook for 7 minutes, or until liquid has evaporated and mushrooms begin to brown.
  4. Srir in garlic and thyme, and cook 1 minute or until fragrant.
  5. Stir in rice. Add wine and soy sauce, simmer 2 minutes or until almost all of the liquid has been absorbed. Add broth and 1 cup of water and return to a simmer.
  6. Place lid on Dutch oven and bake 45 minutes. Remove lid, and bake 30 minutes more or until most of the liquid has been absorbed.
  7. Remove from oven, cover and let stand 5 minutes.
  8. Fold in peas and pine nuts. Season with salt and pepper and serve.
Most Helpful

4 5

This was good. Reminded me of Rice a Roni (a good thing!) but homemade and much healthier. I made this as a main course but the flavors weren't complex enough for me to stand up on its own. I'd make this again, but as a side.

5 5

Great rice dish! I used as a side dish for a dinner party and made "as is" except I left out the peas. I double the recipe and baked it a little longer during the covered baking time and then uncovered as stated to finish it up. It was finished a bit before I was ready but I just held it in the dutch oven and it stayed nice and toasty and the rice was great (I was worried it might get mushy). I needed to use several burners on my cook top so it was great that this could be in the oven. Since we aren't vegetarian I might try this with chicken or beef broth next time to see what the flavor difference is. So glad I tried this recipe - it will be made again. (Thanks for your help VegSocialWorker!)

5 5

Delicious: particularly loved - well most of the ingredients, so I was bound to love this recipe! - the wild rice, wine, mushrooms and pine nuts, and I always love leeks and garlic. And I also loved the fact that for much of the cooking time, this could be left unattended. My only changes were that I used 2 leeks (I'd remembered the ingredients incorrectly and had come home with two leeks!), and I used extra stock rather than water. I used my Vegetable Stock. Very clear instructions. Thank you for sharing this flavoursome, healthy recipe! Certainly one I'll make again.