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Wild Rice Pilaf

By Carrie Floyd, from the Culinate Kitchen collection

Serves	6 to 8
Total Time	1½ hours

Introduction

You don’t see the word “pilaf” much these days, but when I was growing up, it was synonymous with “company for dinner.” This is my mom’s recipe, which she used to serve alongside London broil and green-bean casserole. It’s also good with roasted chicken or salmon.

Ingredients

	1	cup wild rice
	3	cups water
	1	cup long-grain brown rice
	1	can (14.5 ounces) chicken broth
	1	cup fresh mushrooms, cleaned and chopped
	3	Tbsp. butter
	⅓	cup slivered almonds
	~	Salt and pepper

Steps

In a fine-mesh strainer under running water, rinse the wild rice well. Place the rice in a saucepan with 2 cups water. Cover and bring to a boil, then remove from heat and let stand, covered, for 30 minutes.
Meanwhile, rinse the brown rice and soak it in 1 cup water. After the wild rice has sat for 30 minutes, add the brown rice, water, and chicken broth to the saucepan. Bring to a boil, lower to a simmer, and cook, covered, while preparing the mushrooms.
To cook the mushrooms, melt the butter in a medium sauté pan. Add the chopped mushrooms and sauté until just tender.
Combine the rice, mushrooms, and almonds in a large baking dish. Season to taste with salt and pepper. Bake, covered, for 40 to 45 minutes.

This content is from the Culinate Kitchen collection.

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