Red Meat Allergy Friendly Wild Rice and Mushroom Pilaf
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Learn more →Ingredients
4 servings
- 1 cup wild rice, rinsed
- 2 ½ cups low-sodium chicken broth
- 3 tbsp extra-virgin olive oil, divided
- 2 shallots, finely chopped
- 3 cloves garlic, minced
- 12 oz mixed mushrooms (cremini, shiitake, and oyster), sliced
- 1 tsp fresh thyme leaves
- ½ tsp ground turmeric
- ¼ tsp black pepper
- ½ tsp salt
- ⅓ cup raw walnuts, roughly chopped
- 2 tbsp fresh flat-leaf parsley, chopped
- 1 tsp lemon zest
Instructions
- 1
Combine the rinsed wild rice and chicken broth in a large saucepan and bring to a boil over medium-high heat. Reduce the heat to low, cover, and cook for 45–50 minutes, until the grains have split open and are tender but still have a slight chew.
- 2
While the rice cooks, heat 2 tbsp of the olive oil in a large skillet over medium-high heat until shimmering. Add the mushrooms in a single layer and cook undisturbed for 4 minutes, until the undersides are deep golden brown. Stir and continue cooking for 3–4 minutes more, until the mushrooms are browned all over and any released liquid has evaporated.
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