Wild and Jasmine rice pilaf with mushrooms and cranberries

Quick question to everyone: How do you cook rice? Is it the pot on top of a stove, or is it a rice cooker? If you say “rice cooker”, don’t worry. My family and I use it all the time. Just add rice and water into the rice cooker and wait until it’s done. For this recipe, we’re going to use a mixture of wild rice, basmati rice and other vegetables to make a stunning pilaf.

I use this rice mixture because it adds extra flavor and color. It also has a higher amount of protein compared to other grains and it’s a good source of fiber (which is vital to people’s health these days).  We’re going to use a variety of vegetables and other ingredients such as celery, mushrooms and cranberries. It makes the dish more vibrant and flavorful with a savory taste from the rice and vegetables. I add cranberries with the rice because it gives it a light, semi-sweet flavor (cranberries contains antioxidants and dietary fiber).  I know what you guys are thinking: “It takes so much more time and work to make”. True. But you’ll be surprised how some extra ingredients will go in a simple rice dish. It may take more time, but it’s going to be all worth it in the end and I promise that you will see rice in a different way.

In this recipe I used chicken broth. However, if you don’t have any chicken broth, water will do just fine or vegetable broth if you’re vegetarian.

Ingredients:

1 tablespoon butter or olive oil

2 cloves garlic, minced

1 medium yellow onion, finely chopped

2 stalks celery, finely chopped

1 small carrot, peeled and finely chopped

1 cup king oyster mushroom, or your favorite kind of mushroom, finely sliced

1/2 cup uncooked wild rice

3 1/2 cups of chicken broth, vegetable broth or water

2 bay leaves

2 thyme stems (or 1 tablespoon of dried thyme)

1 cup uncooked basmati rice

1/2 cup dried cranberries

3 tablespoons parsley, finely chopped (or 3 tablespoon or dried parsley)

Directions:

In heat butter in a non-stick skillet over medium-high heat. Add onion, garlic, celery, carrots. Cook until almost tender 3-5 minutes. Add mushrooms and cook for another 3 minutes.

Add the wild rice and mix into the vegetable mixture. Make the rice is fully covered with the butter and vegetables. Once that is done, add the broth, bay leaves. Bring it up to a roaring boil . Then cover it with a lid and turn the heat to low. Cook for 30 min. Add the basmati rice. Cover and cook over low heat for another 25 min. Add the cranberries and cook for 2 minutes. Stir in parsley. Serve hot

This recipe can be served up to 6-8 people and can be stored in the fridge for up to 2-3 days.

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