Mushroom Rice Pilaf
Simple brown rice transformed into an enticing medley of textures and colors. This dish stands well on its own or topped with a portion of marinated and baked tofu.
1 Tbsp. olive or sesame oil
1/2 cup onion, diced
1/2 cup celery, diced
1/4 cup carrot, finely diced
1 cup mushrooms, sliced
1 3/4 cup long grain brown rice, rinsed and drained
1/4 cup wild rice, rinsed and drained
4 cups vegetable broth
pinch sea salt
1/2 cup toasted slivered almonds*
Heat oil in a large heavy skillet. Sauté onion with a pinch of sea salt for one minute. Add celery, carrots, mushrooms and another pinch of sea salt and sauté several minutes or until vegetables are tender.
Add rices, vegetable broth and sea salt. Cover and simmer for 1 hour. Top with toasted slivered almonds just before serving.
*To toast the almonds, spread out in a single layer on a baking sheet. Bake at 350° F for 10 minutes, or until fragrant and golden. Or, toast in a dry skillet over medium-low heat, stirring constantly, until golden.
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