Wild Rice and Mushroom Pilaf
Organic Health Store, Pantai Mutiara Hospital
Tel : (012) 433 5857 Fax : (04) 645 5726
| Amount |
Ingredient Name |
Description |
| 1 cup |
Wild rice |
Uncooked |
| 2 cups |
Wild Oats Organic Chicken or Vegetable Broth |
|
| 2 cups |
Water |
|
| 2 tablespoons |
Wild Oats butter |
|
| 2 tablespoons |
Large shallot |
Minced |
| 1 |
Medium organic yellow onion |
Diced |
| 2 |
Cloves garlic |
Minced |
| 1 cup |
Button mushrooms |
Diced |
| 1 cup |
Portabella mushrooms |
Diced |
| 1 tablespoon |
Fresh marjoram |
or 1 teaspoon dried marjoram |
| 1 tablespoon |
Fresh thyme |
or 1 teaspoon dried thyme |
| |
Freshly cracked black pepper and sea salt to taste |
|
| 1/2 cup |
Pine nuts |
Toasted |
Steps
1. Rinse wild rice thoroughly in cold water.
2. In a large saucepan, add the wild rice, broth and water. Bring to a bowl, reduce heat and simmer for about 45 minutes or until tender.
3. Drain rice and reserve until ready to use.
4. Heat a small skillet, add pine nuts and toast until just golden. Do not burn!
5. Heat a large skillet, melt the butter and add shallots, onions, garlic and red pepper. Cook for about 3 to 4 minutes or until tender.
6. Add the button and portabella mushrooms, marjoram, thyme, sea salt and pepper. Stir and cook for about 2 minutes.
7. Add the wild rice, mix and cook for about 1 minute.
8. Spoon into a serving dish and garnish with toasted pine nuts and fresh sprigs of thyme.
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