Carolina Gold Rice Pilaf

Name: Carolina Gold Rice Pilaf (Elevated)
Total time: 1 h
Yield: 6
Cuisine: Southern
Ingredients: 1 1/2 cups Carolina Gold Rice; 3 tbsp Butter-unsalted; 1/2 cup Shallots-finely diced; 4 cloves Garlic-minced; 8 oz Mixed Wild Mushrooms-cleaned and sliced; 4 cups Homemade Chicken Stock; 1/4 cup Dry Sherry; 1 tsp Sea Salt; 1/2 tsp White Pepper; 1/4 cup Pecans-toasted and chopped; 2 tbsp Fresh Parsley-finely chopped

⏱1h

👥6

🔥300 cal

Medium

🍽️Southern

A luxurious pilaf featuring foraged-style wild mushrooms, finished with a touch of sherry and toasted pecans.

1 1/2 cups Carolina Gold Rice

3 tbsp Butter-unsalted

1/2 cup Shallots-finely diced

4 cloves Garlic-minced

8 oz Mixed Wild Mushrooms-cleaned and sliced

See all 11 ingredients ↓

(0 reviews)

⏱1h

👥6

🔥300 cal

Medium

🍽️Southern

A luxurious pilaf featuring foraged-style wild mushrooms, finished with a touch of sherry and toasted pecans.

#side dish #rice #Southern #pilaf #mushrooms #luxury

Instructions

Rinse the Rice under cold water until the water runs clear.
In a heavy-bottomed saucepan, melt the Butter over medium heat.
Add the Shallots from the Aromatics group and cook until translucent, about 5 minutes.
Add the Garlic from the Aromatics group and cook for 1 minute more, until fragrant.
Add the Wild Mushrooms from the Mushrooms group and cook until browned and softened, about 8-10 minutes.
Add the Rice to the saucepan and toast for 2-3 minutes, stirring constantly.
Deglaze the pan with the Sherry from the Liquid group, scraping up any browned bits.
Pour in the Chicken Stock from the Liquid group, and add the Sea Salt and White Pepper from the Seasoning & Finishing group.
Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes, or until the rice is tender and the liquid is absorbed.
Stir in the toasted Pecans and Parsley from the Seasoning & Finishing group.
Fluff with a fork before serving.

Ingredients

1 1/2 cups 360 mL Carolina Gold Rice
3 tbsp 45 mL Butter-unsalted
1/2 cup 120 mL Shallots-finely diced
4 cloves 20 g Garlic-minced
8 oz 225 g Mixed Wild Mushrooms-cleaned and sliced
4 cups 960 mL Homemade Chicken Stock
1/4 cup 60 mL Dry Sherry
1 tsp 5 mL Sea Salt
1/2 tsp 2.5 mL White Pepper
1/4 cup 30 g Pecans-toasted and chopped
2 tbsp 30 mL Fresh Parsley-finely chopped

Equipment

Heavy-bottomed saucepan
Measuring cups and spoons
Fork

Instructions

Rinse the Rice under cold water until the water runs clear.
In a heavy-bottomed saucepan, melt the Butter over medium heat.
Add the Shallots from the Aromatics group and cook until translucent, about 5 minutes.
Add the Garlic from the Aromatics group and cook for 1 minute more, until fragrant.
Add the Wild Mushrooms from the Mushrooms group and cook until browned and softened, about 8-10 minutes.
Add the Rice to the saucepan and toast for 2-3 minutes, stirring constantly.
Deglaze the pan with the Sherry from the Liquid group, scraping up any browned bits.
Pour in the Chicken Stock from the Liquid group, and add the Sea Salt and White Pepper from the Seasoning & Finishing group.
Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes, or until the rice is tender and the liquid is absorbed.
Stir in the toasted Pecans and Parsley from the Seasoning & Finishing group.
Fluff with a fork before serving.

Nutrition per serving

Calories 300

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Carolina Gold Rice Pilaf

Carolina Gold Rice Pilaf

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