Wild rice pilaf with mushrooms and peas
There's no wrong way to serve pilaf, but this dish is a sure winner.
Growing up, pilaf was a staple in my house. My mom made it almost every meal, regardless of the main dish. I often thought, even if we had rice as the main dish, she would still make pilaf.
I joke now, but when I went away to college, it was the one thing I craved. Those staples are staples for a reason. I still crave it.
This recipe isn't my mom's but it is pretty darn good.
- 2 tablespoons butter
- 1 shallot, minced
- 1 clove garlic, minced
- 1 cup wild rice
- 3 cups vegetable broth
- 1 cup sliced mushrooms
- 1 cup frozen peas
- 2 tablespoons pine nuts
- 1 tablespoon minced parsley
In a medium saucepan, melt butter over medium heat.
Add shallot and cook until softened, 3 minutes.
Add wild rice and cook, stirring, until fragrant and toasted.
Season with salt and pepper and add in vegetable broth.
Bring to a boil over high heat; reduce to a simmer, cover and cook 15 minutes. Saute mushrooms while rice is cooking.
Add peas and mushrooms. Cover and cook until peas are warm and water is absorbed, 5 minutes.
Fluff with a fork and top with pine nuts and parsley. Enjoy!