Best Pilaf Of Wild Rice Mushrooms And Leeks Recipes

Oven-Baked Wild Rice Pilaf With Mushrooms image

Provided by VegSocialWorker

Categories Brown Rice

Time 1h55m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
1 leek, white and green parts thinly sliced (about 1 cup)
10 ounces sliced mushrooms (about 3 1/2 cups)
2 garlic cloves, minced (about 2 tsp)
1 teaspoon chopped fresh thyme
1 1/2 cups wild rice
1/4 cup madeira wine
1 tablespoon low sodium soy sauce
3 cups low sodium vegetable broth
1/2 cup frozen peas
1/4 cup pine nuts

Steps:

Preheat oven to 375 degrees.
Heat oil in a large dutch oven over medium heat. Add leeks and cook for 5 minutes or unil soft, stirring often.
Raise heat to medium, add mushrooms and cook for 7 minutes, or until liquid has evaporated and mushrooms begin to brown.
Srir in garlic and thyme, and cook 1 minute or until fragrant.
Stir in rice. Add wine and soy sauce, simmer 2 minutes or until almost all of the liquid has been absorbed. Add broth and 1 cup of water and return to a simmer.
Place lid on Dutch oven and bake 45 minutes. Remove lid, and bake 30 minutes more or until most of the liquid has been absorbed.
Remove from oven, cover and let stand 5 minutes.
Fold in peas and pine nuts. Season with salt and pepper and serve.

Nutrition Facts : Calories 390.9, Fat 13.6, SaturatedFat 1.5, Sodium 183.7, Carbohydrate 55.3, Fiber 6, Sugar 5, Protein 13.8

Wild Rice and Leek Pilaf image

Provided by Leslie in Texas

Categories Rice

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 9

1 1/3 cups wild rice
6 tablespoons unsalted butter (3/4 stick)
2 lbs leeks, coarsely chopped (white part only)
1 cup peeled diced carrot
2/3 cup converted white rice (such as Uncle Ben's)
3 1/2 cups chicken stock (or more)
1 teaspoon salt
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon fresh ground pepper

Steps:

Cook wild rice in large amount of boiling water 10 minutes;drain well.
Melt butter in large saucepan over medium heat.
Add leeks and carrots and cook until beginning to soften, about 5 minutes.
Mix in wild and converted rice.
Add 3 1/2 cups stock,salt and thyme and bring to simmer.
Reduce heat to low, cover and cook until liquid is absorbed and rice is tender, adding more stock if necessary, 30 to 35 minutes.
Mix in pepper; adjust seasoning and serve.
(Can be prepared 20 minutes ahead. Cover and keep warm.).

Nutrition Facts : Calories 419.6, Fat 14.2, SaturatedFat 7.9, Cholesterol 34.7, Sodium 635.9, Carbohydrate 63.6, Fiber 5.7, Sugar 9.8, Protein 12.2

Wild Rice and Mushroom Pilaf image

Provided by ChezNicolette

Categories Rice

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 9

3/4 cup uncooked wild rice
3/4 cup uncooked brown rice (not instant)
2 (14 1/2 ounce) cans beef broth
1 1/2 cups sliced cremini mushrooms
1 1/2 cups sliced shiitake mushroom caps
2 medium shallots, chopped
5 chopped garlic cloves
3 tablespoons butter
salt and pepper

Steps:

Combine wild rice, brown rice, and beef broth in a 3-quart sauce pan. Bring to a boil and reduce heat to Low. Cover and simmer 50-55 minutes until rice is tender.
Meanwhile, slice mushrooms. Chop shallot. Chop (or crush) garlic.
Melt butter in a large skillet over Medium heat. Saute shallots 3 minutes. Stir in garlic; add mushrooms, salt and pepper. Saute 4 minutes or until mushrooms are dark and tender.
When rice is finished cooking, toss mushroom mixture with rice and serve while hot.
Special note: The recipe originally says to drain the rice. I've never had any extra liquid to drain, but I use a different rice as well. To make the recipe easier for me I bought a rice mixture at my store called "Royal Blend". I highly recommend it since it contains Texmati white, brown, wild, and red rice. This might be the reason no draining is necessary. If you are able to find this rice and buy it, use 1 1/2 cups of it instead of the 3/4 cup of both rice.