Wild Rice Pilaf with Mushrooms


Sautéed mushrooms and slivered almonds add texture and flavor to the nutty richness of wild rice. This wholesome, hearty side dish pairs nicely with roast duck or lamb.


2 tablespoons butter
1 tablespoon olive oil
3 shallots (finely minced)
1 1/2 cups sliced white or brown mushrooms (about 10 ounces)
1 cup wild rice
1/2 cup slivered almonds
2 cups hot chicken or vegetable stock
  Salt and freshly ground pepper (to taste)
2 tablespoons minced fresh parsley (or tarragon)


Melt the butter and olive oil in a saucepan over medium-high heat. When hot, add the shallots and cook until translucent, about 2 minutes. Add the mushrooms and cook, stirring frequently, until they just begin to soften, about 5 minutes.

Add the rice and the almonds; cook, stirring constantly, until the grains are hot, about 2 minutes. Add the hot stock and bring the mixture to the start of a simmer. Reduce the heat to low (to maintain a slow simmer), cover the pan, and cook, stirring occasionally, until the rice is tender, 30 to 40 minutes.

Season to taste with salt and pepper, and stir in the parsley. Serve hot.


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