Mushroom and Wild Rice Pilaf

• 份量: 6 servings
• 准备时间: 10 minutes
• 总时间: 30 minutes

配料

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)

步骤

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.

营养

• 每份大小: 1 cup
• 卡路里: 282 kcal
• 总脂肪: 13 g
• 饱和脂肪: 5 g
• 不饱和脂肪: 7 g
• 反式脂肪: 1 g
• 胆固醇: 20 mg
• 钠: 287 mg
• 总碳水化合物: 35 g
• 膳食纤维: 5 g
• 总糖: 3 g
• 蛋白质: 10 g