Herbed Wild Rice And Walnut Pilaf Recipe

About this recipe

A hearty and gluten-free wild rice pilaf featuring earthy mushrooms, crunchy walnuts, and fragrant herbs. Perfect for a satisfying vegetarian dinner.

Ingredients

• 25 g Parsley
• 125 g Mooz Butter Garlic & Herbes
• 100 g Sambar Onion Peeled
• 125 g White Shimeji Mushroom (Anabe)
• 200 g Whole Farm Premium 2-Halves Walnut Kernels
• 1 kg Whole Farm Premium Brown Rice
• 10 g Fresh Rosemary
• 1 kg Tata Plus Iron Health, Double Fortified Salt

Instructions

1. 1. Heat 2 tablespoons of butter in a large skillet over medium heat. Add 1/2 cup finely chopped onion and sauté until softened, about 5 minutes.
2. 2. Drain 1 cup of sliced mushrooms and add them to the skillet. Cook for another 3-4 minutes until the mushrooms are tender.
3. 3. Add enough water to the mushroom liquid to measure 2 3/4 cups. Pour this liquid into the skillet and bring it to a boil.
4. 4. Stir in 3/4 cup brown rice and 1 1/2 teaspoons salt. Reduce the heat to low, cover, and simmer for 30 minutes.
5. 5. Add 3/4 cup brown rice to the skillet. Stir, cover, and continue to simmer for another 20 minutes or until both types of rice are tender and the liquid is absorbed.
6. 6. Stir in 1/2 cup chopped walnuts, 2 tablespoons chopped fresh parsley, and 1 teaspoon chopped fresh rosemary. Mix well and cook for 2 more minutes to warm through.
7. 7. Remove from heat and let the pilaf rest for 5 minutes before fluffing with a fork. Serve warm.