Wild Rice Pilaf
Wild Rice Pilaf (wyld rys pih-LAHF)
Manitoba Wild Rice with Mushrooms
Nutty, long-grain wild rice from Manitoba's lakes, toasted and simmered with mushrooms, herbs, and broth — a distinctly Canadian grain dish.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: wooden serving bowl
Garnishes: fresh parsley, toasted pumpkin seeds
Accompaniments: roasted vegetables, grilled fish
Instructions
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1
Rinse wild rice thoroughly under cold water.
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2
Bring vegetable broth to a boil. Add rice, reduce heat, cover and simmer 40-45 min until kernels split open.
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3
Meanwhile, saute mushrooms in olive oil until golden. Add shallot and garlic, cook 2 min more.
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4
Drain any excess liquid from the cooked rice.
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5
Fold sauteed mushrooms into the rice. Season with thyme, salt, and pepper.
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6
Serve garnished with fresh parsley.
Did You Know?
Wild rice is not actually rice — it is an aquatic grass seed, and Manitoba produces the majority of Canada's crop from natural lake beds.
Chef's Notes
Equipment Tips
- medium saucepan with lid
- skillet
- fine mesh strainer
Garnishing
fresh parsley, toasted pumpkin seeds
Accompaniments
roasted vegetables, grilled fish
The Story Behind Wild Rice Pilaf
Wild rice has been harvested by the Anishinaabe and other Indigenous nations for thousands of years. Called manoomin (the good berry), it was a sacred food and trade commodity. Today, Manitoba wild rice is prized by chefs across Canada as a uniquely Canadian ingredient with deep Indigenous roots.
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