Enjoy this as a side for chicken or fish, or as a vegan main dish.
Autumn’s Wild Rice-Mushrooms Pilaf-Style
Enjoy this as a side for chicken or fish, or as a vegan main dish.
Servings
6 Servings
Ingredients
- ½ cup uncooked wild rice
- 2 ounces chopped walnuts
- 1 tablespoon canola oil divided
- 3 ounces whole mushrooms wiped clean and quartered
- ½ cup diced onion
- Canola cooking spray
- 1 cup frozen corn thawed
- ½ of a medium red bell pepper thinly sliced
- ¼ teaspoon poultry seasoning
- ½ teaspoon kosher salt
- ½ teaspoon coarsely ground black pepper
Instructions
- Cook rice according to package directions.
- Heat a large nonstick pan 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 pan, add 1 teaspoon canola oil, swirling to coat the bottom. Add mushrooms and onion, lightly coat vegetables with canola cooking spray and cook 2 minutes.
- Add corn, bell peppers, and poultry seasoning; sauté 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 pepper. Drizzle remaining 2 teaspoons oil over rice and veggies, tossing gently.
- Source: canolainfo.org
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