Wednesday, December 23, 2009

Wild Rice Pilaf

If you have never tried wild rice or think you don't like it, make this at least once. Chances are you will be pleasantly surprised. It is hearty with a lot of flavor. It goes well with roast pork, beef or lamb. It freezes well and doubles easily and is good even if it isn't piping hot. I found the basic recipe years ago on the Gibbs wild rice package but it called for canned mushrooms. Eww. So a few changes and presto. Yum. I sometimes add a little sherry to this while I am saute-ing (how do you spell that) the vegetables.

Serves 8-12

3 c water
1 c wild rice

6 T butter
1 c celery, diced
1 large onion, diced
3/4 lb mushrooms, diced

1/2 lb bacon
1/2 c parsley, minced
kosher salt and fresh ground pepper to taste

In a medium sauce pan bring water to a boil, add salt, then wild rice.
Cover and simmer for 45 minutes, then drain.
While rice is cooking, in a large skillet, melt butter and saute celery, onion and mushrooms until slightly soft, set aside.
Cook bacon until crisp, drain and crumble.
Add cooked celery, onion, mushrooms and bacon to cooked wild rice and stir to mix.
Add parsley, salt and pepper.

You can do the whole snotty but pretty restaurant molded look above because this does mold pretty well.
Or you can do it the dig right in way below.
You decide.

1 comment:

Lisa said...

Great dish and love the candy. Happy holidays to you!