This recipe calls for wild rice, the only grain native to North America. Accented with tender mushrooms and peas, this recipe is a great side dish for a range of entrees. Native Americans harvested wild rice using canoes. They also gathered pine nuts as a food source. Both are regional offerings of the Pacific Northwest. Consider using wild mushrooms here for a hearty dish that recalls true native American food.
Recipe Servings: 4
Prep Time
10 minutes
Cook Time
35 minutes
Total Time
45 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Melt butter over medium heat in medium pan.
- Add shallot, cooking about 3 minutes until softened.
- Add wild rice to pan, cooking until toasted and fragrant, about 5 minutes.
- Add vegetable broth and bring to boil over high heat. Reduce heat and simmer, covering pan and cooking 15 minutes.
- In separate medium pan, add mushrooms and cook over medium high heat about 5 minutes.
- Add mushrooms and peas to rice, covering and cooking about 5 minutes until peas are warmed and broth is absorbed.
- Fluff rice with fork and top with pine nuts and parsley.
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