Hot Mushroom Rice Pilaf

Author: Canadian Living

  • Portion size 2 servings
  • Credits : Canadian Living Magazine: December 2006

Ingredients

  • 1 pkg dried mushroom (porcini, morelle, chanterelle)
  • 2 tablespoons vegetable oil
  • 2 cloves of garlic
  • 1 leek (white and light green parts only)
  • 1 cup diced carrots
  • 1 teaspoon dried thyme
  • 1 1/3 cup brown basmati rice
  • 2/3 cups wild rice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 cup sodium-reduced chicken stock
  • 1 1/2 cup water
  • 1/4 cup chopped fresh parsley
  • 1/4 cup finely diced sweet red pepper

Method

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.

Nutritional facts Per 2/3 cup (150 mL) serving: about

  • Sodium 183 mg
  • Protein 4 g
  • Calories 141.0
  • Total fat 3 g
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 25 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 8.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 18.0
  • Vitamin C 13.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Hot Mushroom Rice Pilaf

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