Blewit Almond Pilaf
Description
A simple full flavored side dish.
Ingredients
At a glance
Mushroom
Course
Main Ingredient
Serves
4-6
- 1/3 C. wild rice
- 1 C. long grain white rice
- 3 C. chicken or vegetable stock
- 1/2 C. white vermouth
- 2 t. salt
- 1/2 t. fresh ground pepper
- 2 t. butter
- 1.5 lb. blewits, chopped
- 1 large shallot, minced
- 2/3 C. slivered almonds, toasted
- 1/4 C. chives, snipped fine
- 2 T. Italian parsley, minced
Methods/steps
- Add the stock, vermouth, salt, pepper and wild rice to a pot.
- Bring to a boil, stirring. Reduce to a simmer, cover, and continue cooking for 45 minutes.
- Preheat a large saute pan over medium high heat. Add the blewits and stir to lightly brown. Continue to cook until liquid has evaporated.
- Reduce heat to medium low and add shallots. Saute until shallots are translucent. Set aside.
- After 45 minutes, add white rice, mushroom mixture and almonds to pot. Bring back to a simmer, cover, and cook another 15 minutes until liquid is absorbed.
- Remove to a large serving bowl, fluff in chives & parsley.
Additional Tips
Almost any firm flavorful mushroom will work in this dish. Suggestions: Pig's Ears, Honey Mushroom, Chanterelle spp., Agaricus spp.
Reviews
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