Wild Rice Mushroom Pilaf
- 8 oz butter
5 oz finely chopped onion
2 cups shredded carrots
1 lb chopped mushrooms
5 1/2 cups cooked wild rice
3 cups cooked long-grained white rice
2 tsp salt
1 tsp coarse ground pepper
1 1/2 qts beef or chicken broth
YIELD: 24 portions
PORTION: 4 oz
OVEN: 300°F
BAKE: 45-60 min
Melt butter in large kettle over medium heat, sauté onion and carrots until almost tender; add mushrooms. Sauté 2-3 minutes.
Add wild rice and white rice to vegetables, stir. Cook 3 to 5 minutes.
Add salt, pepper and broth. Pour into full steam table pan; mix.
Convection: Bake covered at 300°F 45-60 minutes.
Steam or combi: Bake uncovered at 300°F 45-60 minutes.
Conventional: Bake covered at 350°F 60 minutes.
Nutrition Facts
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Recipe compliments of the Minnesota Cultivated Wild Rice Council