Wild Rice Pilaf with Mushrooms, Olives and Prunes
This wild rice pilaf is an earthy and deeply satisfying dish. California prunes add a touch of sweetness and are a great compliment to the umami-rich mushrooms. This would make an excellent holiday side dish or vegetarian main.
Equipment
- medium saucepan
Ingredients
- 3 TBSP California extra virgin olive oil
- 8 ounces mixed wild or shiitake mushrooms
- 4 stalks of celery thinly sliced
- 1 medium onion diced
- 1 clove garlic minced
- 8 California Prunes sliced, plus 3-4 whole prunes for garnish
- 1 cup wild rice or wild rice blend
- 1 ¾ cups vegetable stock
- 1 cup green California Ripe Olives sliced
- Salt and pepper to taste
- ¼ cup toasted salted pistachios chopped
- ¼ cup fresh parsley chopped
Instructions
- Heat the olive oil in a medium saucepan over medium heat. Add mushrooms, celery, onion, and garlic. Saute, stirring occasionally, until the vegetables are soft and the onion is translucent, about 10 minutes.
- Stir in wild rice, prunes, and vegetable stock. Bring to a boil, reduce heat to low and cover tightly with lid. Simmer for 45 minutes, take pan off of the heat and let sit, covered, for an additional 10 minutes. Fluff with a fork.
- Fold in the olives and taste for seasoning. Add salt and pepper, to taste. Place in a serving bowl. Top with pistachios, parsley, and the remaining prunes. Serve immediately.
Notes
Serve with roast chicken or as a vegetarian main dish!
Nutrition
Serving: 1portionCalories: 209kcalCarbohydrates: 28gProtein: 5gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 490mgPotassium: 365mgFiber: 4gSugar: 7gVitamin A: 364IUVitamin C: 2mgCalcium: 34mgIron: 1mg