A luxurious pilaf showcasing a blend of wild rice varieties, foraged mushrooms, and a rich truffle-infused broth. This is a sophisticated take on a cherished family recipe.
Total Time
75
Yield
6
Calories
400 cal
Difficulty
Hard
Cuisine
Holiday
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What You'll Need
Equipment:
Large pot or Dutch oven, Measuring cups and spoons, Cutting board, Knife •
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Instructions
Rinse the Black Wild Rice and Red Wild Rice under cold water until the water runs clear.
In a large pot or Dutch oven, melt the Brown Butter over medium heat.
Add the Shallot and Garlic Cloves from the Vegetables group and cook until softened and fragrant, about 3-5 minutes.
Add the Mixed Foraged Mushrooms from the Mushrooms group and cook until browned and softened, about 8-10 minutes.
Add the Black Wild Rice and Red Wild Rice from the Rice & Grains group, Mushroom Broth from the Liquid & Seasoning group, Fresh Thyme Leaves, Fleur de Sel, and White Pepper. Bring to a boil.
Reduce heat to low, cover, and simmer for 50-60 minutes, or until the wild rice is tender and the liquid is absorbed.
Fluff with a fork and stir in the Parmesan Cheese from the Finishing Touches group. Garnish with Fresh Chives from the Finishing Touches group. Serve immediately.
