Wild and Brown Rice Pilaf with Mushrooms


  • 2 tablespoons extra virgin olive oil
  • 1 small onion, diced
  • ½ cup mushrooms, sliced
  • 2 cloves garlic, minced
  • ¼ cup celery, chopped
  • ¼ cup fresh parsley, chopped
  • 1 teaspoon each dried sage, thyme and rosemary
  • + 2 more ingredients
    • 2 cups wild and brown rice, mixed
    • 3 ½ cups water or gluten-free vegetable broth

In a large pot, heat olive oil and sauté onion until soft. Add mushrooms, garlic and celery and sauté until mushrooms are cooked. Add parsley and dried herbs and stir to blend. Add rice and stock or water and bring to a boil. reduce to a simmer, partially covered, and cook for 50 minutes or until...

View full recipe at SpringPad


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