Wild Mushroom Rice Pilaf
Here's a delicious way to show off your wild side...flavorful wild mushrooms mix with shallots, garlic and white and wild rice to make an impressive dish that will earn rave reviews!
Ingredients
1 tablespoon olive oil
1 pound assorted wild mushrooms, coarsely chopped (about 5 cups)
2 medium shallot, finely chopped
2 cloves garlic, minced
1 teaspoon dried thyme leaves, crushed
0.5 cup uncooked wild rice
3.5 cups Swanson® Beef Broth
1 cup uncooked long grain white rice
2 tablespoons chopped fresh parsley
1 pound assorted wild mushrooms, coarsely chopped (about 5 cups)
2 medium shallot, finely chopped
2 cloves garlic, minced
1 teaspoon dried thyme leaves, crushed
0.5 cup uncooked wild rice
3.5 cups Swanson® Beef Broth
1 cup uncooked long grain white rice
2 tablespoons chopped fresh parsley
Instructions
Heat the oil in a 12-inch nonstick skillet over medium heat. Add the mushrooms, shallots, garlic and thyme and cook until the mushrooms are tender.
Stir the wild rice and broth in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 25 minutes.
Stir in the white rice. Cover and cook for 20 minutes or until the rice is tender. Season to taste. Stir in the parsley.
Stir the wild rice and broth in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 25 minutes.
Stir in the white rice. Cover and cook for 20 minutes or until the rice is tender. Season to taste. Stir in the parsley.
Wild Mushroom Rice Pilaf
Here's a delicious way to show off your wild side...flavorful wild mushrooms mix with shallots, garlic and white and wild rice to make an impressive dish that will earn rave reviews!
Directions
Print
Heat the oil in a 12-inch nonstick skillet over medium heat. Add the mushrooms, shallots, garlic and thyme and cook until the mushrooms are tender.Stir the wild rice and broth in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 25 minutes.Stir in the white rice. Cover and cook for 20 minutes or until the rice is tender. Season to taste. Stir in the parsley.
Ingredients
1 tablespoon olive oil1 pound assorted wild mushrooms, coarsely chopped (about 5 cups)2 medium shallot, finely chopped2 cloves garlic, minced1 teaspoon dried thyme leaves, crushed0.5 cup uncooked wild rice3.5 cups Swanson® Beef Broth1 cup uncooked long grain white rice2 tablespoons chopped fresh parsley
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