Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Mushroom, Shallot, And Wild Rice Pilaf
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- #63099
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
4 teaspoons butter
2 shallots, peeled and chopped
2 cups chopped shiitake, oyster or white mushrooms
2/3 cup wild rice
2 sprigs fresh rosemary
2 cups chicken or beef broth
salt
black pepper
directions
Melt butter in saucepan. Add shallots and mushrooms. Saute over medium heat for 5 minutes.
Add wild rice, rosemary and broth. Bring to a boil. Reduce heat, cover and simmer about an hour or until rice is tender and liquid absorbed. Season to taste.
added by
chefmarcus
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
December 18, 2010
We used shiitake mushrooms in this recipe but it would work well with your basic button mushrooms if you can't get fresh shiitake. Our only complaint was that the recipe made very small portions if it indeed serves 4 people. The flavor was excellent and this would be a great side dish to a variety of entrees (chicken, pork, beef, etc)