If you can’t find Texmati brown and wild rice blend, use any wild rice blend for this pilaf. For best results, adjust the amount of liquid this recipe calls for to match the package directions of your rice blend.
Wild Rice Pilaf
Yield: 4 to 6 servings
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- 1⁄2 cup dried porcini mushrooms
- 1 cup boiling water
- 2 tablespoons unsalted butter
- 1 cup diced shallot
- 2 cups wild rice and brown rice blend, such as Texmati
- 3 cups water
- 20 sprigs fresh thyme, tied with kitchen twine
- 1 tablespoon kosher salt
- 1⁄4 teaspoon ground black pepper
- 1 cup diced Granny Smith apple
- 1⁄2 cup sweetened dried cranberries
- 1⁄4 cup chopped fresh parsley
- 2 tablespoons fresh lemon juice
- In a small heat-proof bowl, place mushrooms; cover with 1 cup boiling water. Let stand 10 minutes. Remove mushrooms; reserve liquid. Coarsely chop mushrooms.
- In a large saucepan, melt butter over medium-high heat. Add shallot; cook until translucent, approximately 8 minutes. Add rice; cook, stirring frequently, 2 minutes. Add 3 cups water, reserved 1 cup mushroom liquid, mushrooms, thyme, salt, and pepper. Bring to a boil over high heat; immediately reduce heat to low.
- Cook, covered, until liquid is absorbed, approximately 45 minutes. Remove from heat; discard thyme. Stir in apple, cranberries, parsley, and lemon juice.
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