Autumn's Wild Rice-Mushrooms Pilaf-Style
This fall-flavored wild rice and mushroom pilaf is the perfect side dish for a variety of roasted meats.
1/2 cup uncooked wild rice
2 ounces chopped walnuts
1 tablespoon canola oil - divided use
3 ounces whole mushrooms, wiped clean and quartered
1/2 cup diced onion
1 cup frozen corn niblets, thawed
1/2 of a medium red bell pepper, thinly sliced
1/4 teaspoon poultry seasoning
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
- Cook rice according to package directions.
- Meanwhile, heat a large nonstick skillet over medium high heat until hot. Add walnuts and cook 2 to 3 minutes or until fragrant, stirring frequently. Set aside on separate plate.
- Using the same skillet, add 1 teaspoon of the canola oil; swirling to coat bottom. Add mushrooms and onion, lightly coat vegetables with canola cooking spray and cook 2 minutes. Add corn, bell peppers and poultry seasoning and sauté for 5 minutes or until vegetables are just tender. Remove from heat, cover to keep warm.
- Drain rice, shaking off excess liquid and add to mushroom mixture; stir in walnuts, salt and black pepper. Drizzle the remaining 2 teaspoons oil overall and toss gently.
Makes 8 servings.
Nutritional Information Per Serving (1/8 of recipe): Calories: 120; Total Fat: 6g; Saturated Fat: 0g; Cholesterol: 0mg; Total Carbs: 15g; Fiber: 2g; Protein: 4g; Sodium: 150mg.
Recipe and photograph courtesy of CanolaInfo.org.