Cooking with wild rice post number 2. The last time we made something with wild rice, we made it with fish. Today we are going to make something vegetarian with mushrooms. Its a mixture of basmati rice with wild rice. If you do not have wild rice, by all means stick to basmati rice!
Pilaf- rice cooked in seasoned broth. I used a combination of 3/4 white basmati rice and 1/4 wild rice, which gave the dish more texture. The original recipe used chicken stock and a few types of mushrooms. I only had one type of mushroom and wanted a vegan/ vegetarian version. So this is my take on the recipe!
Recipe adapted from Ree Drummod from food network. Serves 2.
2 tablespoons olive oil
2 cloves garlic, finely minced
1 medium onions, chopped
250g white mushrooms, roughly chopped
3/4 cups long-grain rice
1/4 wild rice
1/4 cup white wine
1 1/2 cups vegetable stock
pinch of turmeric
Salt and freshly ground black pepper
handful chopped fresh parsley
In a medium pan add oil and heat pan on medium. Add the garlic and onions and cook for 2 minutes.
Add the mushrooms and cook until most of the liquid has reduced, about 2 minutes. Add the rice and stir to coat. Deglaze with the wine. Add the vegetable stock, turmeric and salt and pepper and stir. Bring to a simmer and simmer with the lid on until the liquid is absorbed and the rice is tender, 15 to 20 minutes.
When it’s done, sprinkle over some chopped parsley and serve