I don’t know about you, but I’m so glad to be back to a normal eating pattern; the holidays absolutely wore me out this year. The decorations are packed and put away, and after 9 long months of helping our daughter and son-in-law renovate an old house, they moved in this past weekend. The garage is now empty, my car is actually back where it used to live, and we have our weekends free once again. I’m not complaining though, we loved helping them and learned a lot. I personally learned I never want to flip houses. I’m getting too old for all that work!
I’m actually pretty excited to get on a meatless Monday theme once again. Eating right feels so much better! But don’t despair, we’re being good MOST of the time, but are also “saving room for dessert.” To get things started in the right direction I chose this wonderful, delicious, make-ahead pilaf loaded with mushrooms, onions and a wild rice blend.
Did you know that the highly nutritious grain ‘wild rice’ is actually a seed, not rice? This recipe calls for a wild rice blend and you can find it pre-packaged in a box, or bag, or in the bulk bins at your better grocery stores. In addition to the wild rice blend, you’ll need an onion, chives, mushrooms, vegetable broth, wine and olive oil.
Garnish with fresh chopped chives and serve with a crisp light salad for a delicious weeknight meal, completely satisfying and meatless!
Don’t forget your Pin!
- 1 tablespoons butter (or Earth Balance for a vegan option)
- 1 large Spanish onion, chopped
- Freshly ground black pepper
- 2 cups wild rice blend
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 pound mixed mushrooms (button, cremini, and shiitake), sliced
- ⅓ cup dry white wine
- 2 tablespoons fresh chopped chives
- Heat 1 tablespoon butter in a large, heavy bottom saucepan over medium heat. Add the onion and ¾ teaspoon salt and cook, stirring often, until softened, about 5 minutes.
- Add the wild rice blend and saute, stirring constantly, for about 30 seconds.
- Add 4 cups of vegetable broth to the rice and onion mixture and bring to a boil.
- Cover and turn heat to low and cook for 45 minutes or until the broth is absorbed.
- While the rice is cooking, prepare the mushrooms.
- Heat a large skillet and 2 tablespoons olive oil over medium-high heat. Add the mushrooms, ½ teaspoon salt and ½ teaspoon pepper. Cook, stirring occasionally until browned, about 8 minutes.
- Add the wine and cook until evaporated, about 4-5 minutes.
- When the rice is done, fluff with a fork and fold in the mushrooms and chives.
- Serve, hot or room temperature. May be made up to 2 days in advance. Refrigerate leftovers.
I have so many recipes I want to try this year but before I get carried away, do you have any special requests? I plan to make more cookies, everybody loves cookies, and we want to stick with this meatless Monday format as well. I love getting your feedback on recipes, and am happy to answer any questions – so ask away! Thanks so much for stopping by – 2015 is going to be great!