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

• 50G Picard Chopped Flat Parsley
• - Rosemary Rosmarinus Officinalis Herb Garden Plant
• 125G Daylesford Organic Brandy Butter
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• - Cooks & Co Sliced Mushrooms
• - Forest Whole Foods Organic Wild Rice
• 500G White Pearl Italian Pudding Rice 500g
• - Tata 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 wild rice and 1 1/2 teaspoons salt. Reduce the heat to low, cover, and simmer for 20 minutes.
5. 5. Add 3/4 cup white 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.