Wild Rice and Mushroom Pilaf

wild rice pilaf by leslie cerier

Earthy flavored, gluten-free wild rice combines beautifully with aromatic vegetables and garlic for a pilaf that can also be served stuffed into a winter squash. Feel free to choose between delicious organic red palm oil or organic extra virgin olive oil. If you’ve got some small baked squashes, such as acorn, this makes a lovely stuffing. Recipe contributed by Leslie Cerier. Photos by Tracey Eller.

Serves: 4 to 6

  • 2 tablespoons extra-virgin olive oil (or see Note)
  • 2 cups cremini mushrooms, sliced
  • 1 ½ cups wild rice
  • 1 cup leeks, coarsely chopped, (white and tender green parts)
  • 2/3 cups celery, sliced
  • 4 cloves garlic, sliced
  • 1 teaspoon sea salt
  • 3 cups boiling water

Melt the red palm oil in a 9 inch heavy skillet over medium heat. Add the mushrooms, wild rice, leeks, celery and garlic, and sauté for 5 minutes until the vegetables take on a brighter hue.

Lower the heat and slowly pour in the water. Cover and simmer for 30 minutes, or until all the water is absorbed. Serve at once.

Note: Leslie developed this recipe for Nutiva, and recommends using Nutiva Organic Red Palm Oil for a change of pace from olive oil.

wild rice pilaf by leslie cerier

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