Pacific Northwest Mushroom & Wild Rice Pilaf
This dish dresses up a dinner party plate. Goes nicely with Pacific Northwest Poached Salmon in White Wine Bouillon. This recipe is from Taste Magazine which is put out by various Liquor Distributors.
- Ready In:
- 1hr 16mins
- 2 tablespoons vegetable oil
- 1⁄2 cup shiitake mushroom, chopped
- 1 cup button mushroom, chopped
- 1 small onion, finely chopped
- 1⁄4 cup wild rice
- 1 cup brown rice
- 2⁄3 cup vegetable stock
- 2 teaspoons unsalted butter
- 1⁄2 teaspoon salt
- 2 tablespoons fresh basil, minced
- Preheat oven to 375°F.
- In a skillet, heat oil over medium-high heat. Add mushrooms and onion and saute until soft, about five minutes.
- Place in a large baking dish that has a tight-fitting lid (or cover tightly with double layer of foil).
- Rinse wild rice under cold running water for 1 minute. Add to baking dish along with brown rice.
- In a small saucepan, bring stock and butter to a boil. Stir in salt. Immediately pour over rice in baking dish and seal tightly with or foil.
- Bake one hour or until tender. Remove from oven. Uncover and fluff with fork.
- Cover dish with a clean kitchen towel and let stand for five minutes. Uncover and let stand for five minutes more. Stir in basil.
- Press pilaf into lightly oiled moulds or custard cups. Invert onto dinner plates.
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I'm sorry, but I had a few problems with this recipe. The wild rice just never cooked up. I don't know if my baking dish was too big or if I just needed more liquid. The brown rice was fine and I used a combination of mushrooms (baby bella, crimini, white button, and shiitake). I wish this worked because the flavor is really great. We added water to some and microwaved it until the wild rice softened up a little and that was good. I would make this again, maybe cook the wild rice first or add more liquid. I used a 2 quart casserole (wasn't sure what size to use) and maybe that was just too big. Made for the Babes of ZWT4.Reply