Wild and Brown Rice Pilaf with Mushrooms

Serves 4 to 6
Time 1 hr 15 min

Shiitake, cremini or button mushrooms are all delicious in this rustic rice side dish, a lovely addition to the supper table when you're serving pan-seared or roasted fish.

Special Diets:

Dairy FreeDairy Free
Gluten FreeGluten Free
Low SodiumLow Sodium
VeganVegan
VegetarianVegetarian
Sugar ConsciousSugar Conscious

Ingredients

    2 tablespoonsextra-virgin olive oil
    1 smallyellow onion, diced
    1/2 cupmushrooms, sliced
    2 clovesgarlic, finely chopped
    1/2stalk celery, chopped
    1/4 cupfresh parsley, chopped
    1 teaspooneach dried sage, thyme and rosemary
    1 cupwild rice
    3 1/2 cupsgluten-free vegetable broth or water
    1 cupbrown rice

Exclusively for Prime members in select ZIP codes.

Method

Heat olive oil in a large pot over medium heat. 


Add onion and cook until translucent, about 7 minutes. 


Add mushrooms, garlic and celery and cook until mushrooms are cooked through, about 10 minutes. 


Add parsley and dried herbs and stir to blend. 


Add rices and stock and bring to a boil. 


Reduce to a simmer and cook, partially covered, until the rice is tender, about 50 minutes. 


Fluff with a fork before serving.

Nutritional Info

Serving Size

Calories

310

Total Fat

7g

Saturated Fat

1g

Cholesterol

0mg

Sodium

15mg

Total Carbohydrate

56g

Dietary Fiber

4g

Total Sugars

2g

Protein

8g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.