Mushroom and Wild Rice Pilaf

• porties: 6 servings
• actieve tijd: 10 minutes
• totale tijd: 30 minutes

Ingrediënten

16 oz. sliced mushrooms (I used baby bella/cremini)

4 tablespoons butter

½ teaspoon kosher salt

¼ teaspoon black pepper

2 cups chicken or vegetable broth (or water, in a pinch)

1 tablespoon chopped fresh oregano (or 1 teaspoon dried)

½ cup raisins

½ cup slivered almonds (see notes)

1 cup wild rice blend (see notes)

Instructies

In a large pot with a lid (I used my Dutch oven), brown the butter by melting it over medium-high heat, allowing it to get foamy, and then stirring constantly until it develops a brown color. Once it gets brown, immediately add the sliced mushrooms (16 oz.) and stir to coat.

Season the mushrooms with the salt (½ teaspoon) and black pepper (¼ teaspoon). Stir again to coat, then sauté the mushrooms until deeply brown, stirring only occasionally to allow the liquid to evaporate and color to develop (about 5-7 minutes, see notes).

Add the fresh oregano (1 tablespoon), raisins (½ cup), and slivered almonds (½ cup) to the pot. Stir to coat. Add the wild rice blend (1 cup) and stir to coat in all the butter and spices for about 30 seconds to 1 minute. Pour in the broth (2 cups), bring to a boil, cover, and simmer on low for 10-15 minutes (or until rice is fully cooked, double check the package instructions, see notes).

Turn off the heat and allow the rice pilaf to remain covered for 5-10 more minutes. Then, uncover and fluff with a fork or spoon. Serve.

Voedingswaarde

• Portiegrootte: 1 cup
• Calorieën: 282 kcal
• Totale vet: 13 g
• Verzadigd vet: 5 g
• Onverzadigd vet: 7 g
• Transvet: 1 g
• Cholesterol: 20 mg
• Natrium: 287 mg
• Totale koolhydraten: 35 g
• Voedingsvezels: 5 g
• Totale suikers: 3 g
• Eiwit: 10 g