Wild Rice & Mushroom Pilaf + Sauteed Spinach & Baby Kale

This is a vegetarian meal that is very satisfying and flavorful. The rice "sticks to your ribs" giving you a feeling of fullness (that we all loved from carbs) and the greens are a great side-kick.  Easy and yummy!

Wild Rice and Mushroom Pilaf 

1 cup wild rice mix ( I used a blend of brown basmati and wild rice I found at Whole Foods)
2 shallots
1 tablespoon olive oil
1 tablespoon butter
2 1/4 cups chicken broth

Saute shallots in olive oil and butter in saucepan until soft. Add wild rice mix and stir for 2 minutes over medium heat. Add chicken broth and bring to boil. Cover and lower heat to simmer- cook until all stock is absorbed~ 35 minnutes.

1 1/2 pounds sliced cremini mushrooms
2 tablespoons olive oil
1 tablespoon butter
1/2 red onion, diced
1 clove garlic, minced

Melt butter and olive oil in saute pan. Add onion and saute until soft. Add garlic and cook 2 more minutes. Add mushrooms to pan and stir over medium heat until mushrooms have given off their liquid and it has all evaporated.

Stir the mushrooms into the rice gently and top with freshly grated parmesan cheese. Serve with sauteed greens or your favorite vegetable. Enjoy!

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