Shelly's Recipe

WILD RICE - MUSHROOM PILAF

Category: Rice/Risotto

1/3 cup pine nuts or slivered almonds
1 tbsp butter
2 medium shallot, peeled and finely chopped
1/2 lb mushrooms, thinly sliced
1/2 tsp crushed, dried rosemary
1 cup dry sherry or regular-strength chicken broth
2 cups regular-strength chicken broth
1/2 cup wild rice, rinsed and drained
1 cup long-grain white rice
Chopped parsley
Salt

In a 2- to 3-quart pan over medium heat, stir or shake nuts often until golden, 6 to 8 minutes. Pour out of pan and set aside. To pan, melt butter; shallots and mushrooms. Stir occasionally over high heat until mushrooms are lightly browned, 10 to 12 minutes.

Mix sherry, broth, wild rice and rosemary with mushrooms; bring to a boil. Cover and simmer 25 minutes. Stir in white rice; cover and simmer until both grains are tender to bite, about 20 minutes longer. Stir in nuts. Pour rice pilaf into a warm serving dish and sprinkle with the chopped parsley. Add salt to taste. Serves 4-6