Wild Rice Mushroom Pilaf or Salad
This is a nice side dish that can easily be turned into a salad too.
Equipment
- Medium Stainless Steel pot
- Measuring cups
- measuring spoons
- cutting board
- Small Stainless Steel sauce pan
Ingredients
Wild Rice Pilaf
- 1 cup Mushrooms sliced
- 1 Shallot minced
- 1/2 cup celery chopped
- 1 clove Garlic whole minced
- 4 tbsp Olive oil extra virgin
- 1 cup Wild Rice Blend Lundberg brand
- 1 3/4 cup Low-Sodium Vegetable broth Pacific or Imagine are good brands
Wild Rice Salad
- 1/2 cup Red and yellow bell peppers chopped
- 2 Green onion
- 1/2 Cucumber peeled and chopped
Instructions
- Follow the cooking instructions on a package of "Lundberg Wild Rice Blend" using olive oil instead of butter and vegetable stock instead of water.
- In stainless steel sauce pan, heat pan over medium heat.
- Add oil and sauté sliced mushrooms, minced shallot, chopped celery and minced garlic until veggies for about 4-5 minutes or until they are cooked, being careful not to burn the garlic.
- When the rice is done, let it rest for 10 minutes with the lid on.
- Fluff rice with a fork and then combine with the mushroom mixture and serve.
Notes
Make it into a salad.
Turn any cooled leftover rice pilaf into a salad by adding chopped red and yellow bell peppers, chopped green onions, and half of a peeled, chopped cucumber.
Drizzle with Balsamic Vinaigrette and mix well.
Nutrition
Serving: 0.5cupCalories: 298kcalCarbohydrates: 36gProtein: 8gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 18mgPotassium: 411mgFiber: 4gSugar: 4gVitamin A: 735IUVitamin C: 28mgCalcium: 29mgIron: 1mg
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