Best Wild Rice And Leek Pilaf Recipes

Pilaf of Wild Rice, Mushrooms and Leeks image

Provided by Leslie in Texas

Categories Rice

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 10

6 cups chicken stock
1 2/3 cups wild rice (12 oz.)
1 bay leaf
2 teaspoons salt
1/2 cup unsalted butter (1 stick)
4 cups leeks, coarsely chopped (white parts only)
1 1/2 teaspoons dried thyme, crumbled
1 1/2 lbs fresh mushrooms, trimmed and thickly sliced
salt & freshly ground black pepper
2/3 cup fresh Italian parsley, minced

Steps:

Bring stock to boil in medium saucepan.
Add rice, bay leaf and salt.
Reduce heat and simmer uncovered until rice is tender, about 30 minutes; drain.
Melt butter in large heavy skillet over medium-low heat.
Stir in leeks and thyme.
Cover and cook until soft, stirring occasionally, about 10 minutes.
Mix in mushrooms and sprinkle with salt.
Cover and cook until mushrooms exude liquid, stirring occasionallly, about 10 minutes.
Mix in rice and pepper; taste and adjust seasoning.
Cover and cook until rice has absorbed liquid, stirring occasionally, about 10 minutes.
Mix in parsley and serve.

Nutrition Facts : Calories 445.4, Fat 19.4, SaturatedFat 10.7, Cholesterol 47.9, Sodium 1145, Carbohydrate 54.6, Fiber 5.3, Sugar 9.2, Protein 17.4

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 Pilaf image

Provided by Ina Garten

Categories side-dish

Yield 6 servings

Number Of Ingredients 6

3 tablespoons unsalted butter, divided
1/2 cup chopped yellow onion
Kosher salt
2 cups pure wild rice (10 to 12 ounces)
1/4 cup finely chopped scallions, white and green parts (2 scallions)
1 1/2 teaspoons freshly ground black pepper

Steps:

Melt 2 tablespoons of the butter in a medium saucepan, add the onion, and cook over low heat for 5 to 10 minutes, until translucent. Add 5 cups of water, 2 teaspoons of salt, and the wild rice. Bring to a boil, reduce the heat to very low, and simmer, covered, for 50 minutes to 1 hour, until the rice is tender. Drain well.
Place the drained rice in a bowl, add the remaining tablespoon of butter, the scallions, 1 1/2 teaspoons salt, and the pepper. Taste for seasonings and serve hot.