Mushroom Wild Rice Pilaf

Ingredients

• 1 cup uncooked wild riceLundberg Family Farms: USDA Organic
• 3 cups water, plus more as needed
• 3/4 teaspoon fine salt, divided
• 2 tablespoons olive oilBragg: USDA Organic
• 8 ounces cremini mushrooms, sliced
• 1 small yellow onion, finely diced
• 1/4 cup raw almonds, choppedWoodstock: USDA Organic
• 2 tablespoons chopped flat-leaf parsley
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon black pepper

Amounts above are for cooking. Products are sold in retail packages; pantry extras may be needed.

Method

1. Rinse and simmer

   Rinse wild rice in a fine sieve. Bring 3 cups water and 1/2 teaspoon salt to a boil in a saucepan, add rice, cover and reduce to a gentle simmer for 45 to 55 minutes until many grains split and are tender to bite. Add hot water if the pan dries early.

2. Brown the mushrooms

   During the final 15 minutes of rice cooking, heat oil in a large skillet over medium-high heat. Add mushrooms in one layer and cook for 6 minutes, stirring occasionally, until their moisture evaporates and edges brown.

3. Soften the onion

   Reduce skillet heat to medium. Stir in onion, almonds and remaining salt; cook for 6 to 8 minutes until onion is soft and almonds smell toasted, stirring to prevent scorching.

4. Rest and combine

   Drain excess water from tender rice and let it stand covered off heat for 5 minutes. Fold into the mushroom mixture with parsley, lemon juice and pepper; taste and serve the pilaf warm.