Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Wild Rice & Mushroom Pilaf

    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12

    Wild Rice & Mushroom Pilaf  Empty Wild Rice & Mushroom Pilaf

    Post by Lobo Thu 21 Jan 2016, 12:06 am

    Wild Rice & Mushroom Pilaf  Img75l
    Wild Rice & Mushroom Pilaf
    Wild Rice & Mushroom Pilaf  Translucent
    Be the first to Write a Review
    Prep Time: 15 minutes
    Cook Time: 55 minutes
    Servings: 6
    When buying fresh mushrooms, choose ones that are firm and have smooth, unblemished caps. As mushrooms age, they dry out, so the heaviest ones are the freshest. You can use cultivated or wild mushrooms, or a combination, for this recipe.






    • 84

    Ingredients:


    • 1 Tbs. unsalted butter
    • 1 small leek, white portion only, rinsed well and chopped
    • 1 lb. mixed fresh mushrooms, such as white button, shiitake, morel and wood ear, brushed clean
    • 1 cup wild rice, rinsed and drained
    • 1/4 cup chopped fresh flat-leaf parsley
    • Salt and freshly ground pepper, to taste

    Directions:

    In a large saucepan over medium heat, melt the butter. Add the leek and mushrooms and sauté until the leeks are soft and translucent and the mushrooms are beginning to brown, about 8 minutes.

    Add the wild rice, parsley, salt, pepper and water to cover by 1 inch. Bring to a boil, reduce the heat to low, cover and cook until the rice is tender, about 45 minutes. Drain off any excess water. The cooking time will vary with different batches of rice. The wild rice is ready when the grains puff up and the inner, lighter part is visible.

    Transfer the pilaf to a warmed serving dish and serve immediately. Serves 6.

    Adapted from Williams-Sonoma Cooking from the Farmers’ Market, by Tasha DeSerio & Jodi Liano (Weldon Owen, 2010).

    Related Tips


      Current date/time is Wed 22 May 2024, 3:25 pm