Wild Rice & Mushroom Pilaf
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.
- 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
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).