Mushrooms Rice Pilaf | Baby Bella Mushrooms Rice Pilaf
Mushroom Rice Pilaf
3/4 c. wild rice
4 1/4 c. water
1 1/2 c. long-grain white rice
3 tbsp. Olive Oil or Butter
package shiitake mushrooms (or sliced mixed wild mushrooms)
fresh parsley leaves
1/4 c. fresh chives
- Rinse wild rice; drain. In 2-quart saucepan, heat wild rice, 2 cups water, and 1/2 teaspoon salt to boiling over high heat. Reduce heat to low; cover and simmer 40 to 45 minutes or until wild rice is tender, some grains have popped, and most of liquid is absorbed.
- Meanwhile, in 3-quart saucepan, heat remaining 2 1/4 cups water and 1/2 teaspoon salt to boiling over high heat. Stir in white rice. Reduce heat to low; cover and simmer 20 minutes or until rice is tender and all liquid is absorbed. Remove saucepan from heat; let stand 5 minutes.
- While wild and white rices are cooking, in nonstick 12-inch skillet, heat 2 tablespoons oil over medium heat. Add carrots, celery, and onion, and cook, covered, 12 to 15 minutes or until vegetables are very tender and lightly browned, stirring occasionally. Transfer vegetables to plate.
- In same skillet, heat remaining 1 tablespoon oil over medium heat. Add white and wild mushrooms and cook 10 minutes or until soft and browned, stirring occasionally.
- Drain wild rice if necessary. Fluff white rice with fork. In large serving bowl, toss wild rice, white rice, vegetable mixture, mushrooms, parsley, chives, and 1 teaspoon salt until combined.
- Do Ahead:Prepare pilaf up to 3 days ahead, but do not add parsley or chives. Cool slightly and spoon into microwave-safe bowl; cover with plastic wrap. Wrap herbs in plastic wrap and refrigerate with pilaf. To serve, vent and microwave on High 5 to 7 minutes until hot, stirring halfway through. Stir in herbs.
Video: Recipe for Perfect Mushroom Pilaf | Instant Pot Recipe
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Date: 06.12.2018, 13:11 / Views: 54583