I love to make wild rice pilaf at Thanksgiving. It goes great with poultry. Also please check out my other Thanksgiving tips on the Holiday tab of my Table of Contents.
- 2 cups wild rice cup
- 1 tablespoon olive oil
- 2 cups leeks, white part and light green
- 2 1/2 cups chicken or vegetable stock
- ¼ teaspoon turmeric
- 1/4 teaspoon black pepper
- 1 teaspoon salt
- 1 cup diced mushrooms
- 1 cup scallions cut into ¼ inch ½ circles
- Wash and drain rice.
- Heat stock in a sauce pan.
- In a heavy 2-3 quart sauce pan with a tight fitting cover, sauté the leeks for 3 minutes over medium low heat. Add the salt, pepper and turmeric, turn the heat to low and continue to sauté for another 2 minutes.
- Add the drained wild rice and stir to coat all the grains for another 2 minutes. Then add the hot stock, bring to a boil stir, cover, turn the heat to low and simmer 1 to 1 ½ hours or until the rice is tender. You may have to add heated stock if all the stock evaporates and the rice is not done. Check after 30 minutes and then again after another 15 minutes. Keep checking every 10 to 15 minutes after the first 45 minutes.
- While rice is cooking:
- Sauté the mushroom in an iron skillet.
- Heat skillet then add the oil and then the mushrooms. Sauté over medium heat until a little brown then add the scallions and continue to sauté for an additional minutes.
- Place rice in a serving bowl and top mushrooms, and
- scallions. Serve immediately or at room temperature.
- Store mushrooms in a white paper bag or an open bowl, not plastic.
- Buy mushrooms 3-5 days in advance.
- You can eliminate the mushrooms and the scallion to save time.
- Turmeric has been given credit for preventing: acid reflux, inflammation and cancer.
- Wild rice pilaf keeps well for 5 days in the frig. You can re-heat the wild rice pilaf in a bain marie or micro wave.