Wild Rice Pilaf
This is a fairly simple pilaf, which I served with fish. Since the fish was sauced, I did not want the pilaf to be too assertive, while still setting off the lovely, subtle flavour of the wild rice.
4 Servings
1 hour - 15 minutes prep time
3/4 cup wild rice
2 tablespoons barley or brown rice
2 tablespoons red rice
2 cups chicken stock
salt
2 small stalks of celery
100 grams (1/4 pound) button mushrooms
1 tablespoon butter
1/4 teaspoon savory
1 tablespoon dried chives
Put the rices in a rice cooker, and add the chicken stock. Season with salt, keeping in mind the saltiness of the chicken stock. Turn the rice cooker on.
Clean and trim the celery and mushrooms. Dice the celery fairly finely, and cut the mushrooms in halves or quarters. Sauté them in the butter until the celery is soft and translucent and the mushrooms lightly browned. Season with the savory and chives. Add the mushrooms and celery to the rice cooker. When the pilaf is cooked, stir well to distribute the mushrooms and celery throughout the rice mixture.
4 Servings
1 hour - 15 minutes prep time
3/4 cup wild rice2 tablespoons barley or brown rice
2 tablespoons red rice
2 cups chicken stock
salt
2 small stalks of celery
100 grams (1/4 pound) button mushrooms
1 tablespoon butter
1/4 teaspoon savory
1 tablespoon dried chives
Put the rices in a rice cooker, and add the chicken stock. Season with salt, keeping in mind the saltiness of the chicken stock. Turn the rice cooker on.
Clean and trim the celery and mushrooms. Dice the celery fairly finely, and cut the mushrooms in halves or quarters. Sauté them in the butter until the celery is soft and translucent and the mushrooms lightly browned. Season with the savory and chives. Add the mushrooms and celery to the rice cooker. When the pilaf is cooked, stir well to distribute the mushrooms and celery throughout the rice mixture.
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