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Mushroom and Wild Rice Pilaf   Veg  HT  ACC  Canadian  80mins

Serves 4-6  Hot Vegetarian Grains Vegetables Herbs Accompaniment Gluten Wheat free Eggless Canada Nth America North American

225g/8oz Wild Rice
960ml/32fl.oz. Fresh Vegetable Stock
50g/2oz Butter
100g/4oz Fresh Mushrooms, sliced
1 Medium Onion, chopped
1 Stick Celery, chopped
1 heaped teasp freshly chopped Thyme
1 Garlic Clove, crushed
2 tbsp Freshly Chopped Parsley


1. Place the wild rice, stock and salt in a large saucepan, bring to the boil then reduce the heat, partially cover and simmer for 50 minutes or until the rice is tender. Drain and keep warm.

2. Heat half the butter in a large frying pan , add the onion and celery and sauté over medium heat for 5 minutes, stirring from time to time.

3. Add the garlic and continue to cook for a further 3 minutes.

4. Add the onion mixture to the cooked rice together with the thyme, mix well then cover and keep warm.

5. Heat the remaining butter in the frying pan, add the sliced mushrooms and sauté for 5 minutes, stirring from time to time.

6 Add the mushrooms to the rice mixture together with the parsley, adjust the seasoning if necessary and serve hot.


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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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