Hot Mushroom Rice Pilaf
Servings: 8 cups (2 L)
Ingredients:
| Nutritional Info | |
| Per 2/3 cup (150 mL) serving: about | - |
| cal | 141 |
| pro | 4 g |
| total fat | 3 g |
| sat. fat | trace |
| carb | 25 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 183 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 6% |
| vit A | 18% |
| vit C | 13% |
| folate | 8% |
-
1 pkg (14 g) dried mushrooms (such as porcini, morelle or chanterelle)
2 tbsp (25 mL) vegetable oil
2 cloves garlic
1 leek (white and light green parts only), finely chopped
1 cup (250 mL) diced carrots
1 tsp (5 mL) dried thyme
1-1/3 cups (325 mL) brown basmati rice
2/3 cup (150 mL) wild rice
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1-1/2 cups (375 mL) each sodium-reduced chicken stock and water
1/4 cup (50 mL) chopped fresh parsley
1/4 cup (50 mL) finely diced sweet red pepper
Preparation:
Soak mushrooms in 1 cup (250 mL) boiling water for 30 minutes. Strain through sieve; reserve 1/2 cup (125 mL) soaking liquid for gravy. Chop mushrooms.
In skillet, heat oil over medium heat; fry garlic, leek, carrots, thyme and mushrooms, stirring occasionally, until leeks are softened, about 5 minutes.
Stir in basmati and wild rice, salt and pepper. Add stock and water, scraping up any brown bits from bottom of pan; bring to boil. Reduce heat, cover and simmer until rice is tender and liquid is absorbed, about 40 minutes. (Make-ahead: Cover and keep warm for up to 30 minutes.) Stir in parsley and red pepper.
In skillet, heat oil over medium heat; fry garlic, leek, carrots, thyme and mushrooms, stirring occasionally, until leeks are softened, about 5 minutes.
Stir in basmati and wild rice, salt and pepper. Add stock and water, scraping up any brown bits from bottom of pan; bring to boil. Reduce heat, cover and simmer until rice is tender and liquid is absorbed, about 40 minutes. (Make-ahead: Cover and keep warm for up to 30 minutes.) Stir in parsley and red pepper.
Additional Information
- Tip: If you have a rice cooker, use it to cook the pilaf according to manufacturer's directions.
Source
Canadian Living Magazine: December 2006
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