Ingredients:

  • 2 tablespoons (30 ml) olive oil
  • 1 medium yellow onion, finely chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 pound (450g) mixed wild mushrooms (such as shiitake, cremini, oyster), sliced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried sage
  • 1/4 cup (60 ml) dry sherry
  • 4 cups (950 ml) vegetable broth or chicken broth
  • 1 cup (190g) wild rice, rinsed
  • 1/2 cup (80g) long-grain rice, rinsed
  • 1/2 cup (60g) chopped walnuts, toasted (optional)
  • 1/4 cup (15g) chopped fresh parsley
  • 2 tablespoons (30g) unsalted butter
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons (30g) grated Parmesan cheese, (Optional)

Instructions:

  1. Heat olive oil in a large saucepan. Add onion and garlic, sauté until softened.
  2. Add sliced mushrooms, thyme, and sage. Cook until mushrooms are softened and browned, stirring occasionally.
  3. Pour in sherry and cook, scraping up any browned bits from the bottom of the pan. Simmer until almost evaporated.
  4. Stir in wild rice, long-grain rice, and broth. Bring to a boil.
  5. Reduce heat to low, cover tightly, and simmer for 40-45 minutes, or until rice is tender and liquid is absorbed. Check periodically, adding more broth if necessary to prevent sticking.
  6. Remove from heat. Stir in butter and parsley. Season with salt and pepper to taste.
  7. Stir in toasted walnuts if using.
  8. Stir in the grated Parmesan cheese if using.
  9. Serve hot. Enjoy this Mushroom Wild Rice Pilaf!