Top | Side Dishes
Wild Rice Pilaf
(recipe, Carrie Floyd)
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.
- 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 or sliced almonds
- Salt and pepper
- 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 drained brown rice, soaking 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, at 350 degrees for 40 to 45 minutes.