search saves

Pilaf of Wild Rice, Mushrooms and Leeks

This is a great side dish for any chicken, cornish hen, pheasant,or duck dish. Also good with any roasted meat.Originally from an October 1984 issue of Bon Appetit in an article that featured Indian Summer Menus.

Ready In:
1hr 25mins
Serves:
Units:

ingredients

directions

  • Bring stock to boil in medium saucepan.
  • Add rice, bay leaf and salt.
  • Reduce heat and simmer uncovered until rice is tender, about 30 minutes; drain.
  • Melt butter in large heavy skillet over medium-low heat.
  • Stir in leeks and thyme.
  • Cover and cook until soft, stirring occasionally, about 10 minutes.
  • Mix in mushrooms and sprinkle with salt.
  • Cover and cook until mushrooms exude liquid, stirring occasionallly, about 10 minutes.
  • Mix in rice and pepper; taste and adjust seasoning.
  • Cover and cook until rice has absorbed liquid, stirring occasionally, about 10 minutes.
  • Mix in parsley and serve.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Leslie in Texas
Contributor
@Leslie in Texas
Contributor
"This is a great side dish for any chicken, cornish hen, pheasant,or duck dish. Also good with any roasted meat.Originally from an October 1984 issue of Bon Appetit in an article that featured Indian Summer Menus."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. Kate in The Pass
    WOW! I served this last night with a beef tenderloin roast for my friend's birthday dinner. Everyone absolutely raved about it! I added two stalks of sliced celery when I sauteed the leeks, which added a nice crunch. Many thanks, Leslie in Texas, for sharing this winning recipe!
    Reply
  2. Leslie in Texas
    This is a great side dish for any chicken, cornish hen, pheasant,or duck dish. Also good with any roasted meat.Originally from an October 1984 issue of Bon Appetit in an article that featured Indian Summer Menus.
Advertisement