Mushroom and Wild Rice Pilaf

• จำนวนที่เสิร์ฟ: 6 servings
• เวลาทำ: 10 minutes
• เวลารวม: 30 minutes

ส่วนผสม

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)

วิธีทำ

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.

ข้อมูลโภชนาการ

• ขนาดที่เสิร์ฟ: 1 cup
• แคลอรี่: 282 kcal
• ไขมันทั้งหมด: 13 g
• ไขมันอิ่มตัว: 5 g
• ไขมันไม่อิ่มตัว: 7 g
• ไขมันทรานส์: 1 g
• คอเลสเตอรอล: 20 mg
• โซเดียม: 287 mg
• คาร์โบไฮเดรตทั้งหมด: 35 g
• ใยอาหาร: 5 g
• น้ำตาลทั้งหมด: 3 g
• โปรตีน: 10 g