Mushroom-Wild Rice Pilaf

Mushroom-Wild Rice Pilaf

Serves 12


- Kowalski's Extra Virgin Olive Oil, as needed
12 oz. chopped mushrooms (any variety or blend)
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
1 ½ cups chopped celery
1 cup chopped yellow onion
1 cup Kowalski's Wild Rice
2 cloves garlic, finely minced
4 cups gluten-free vegetable stock
1 ½ tbsp. julienned fresh sage
1 cup brown basmati rice
¼ cup sliced almonds, toasted
- fresh Italian parsley, chopped, to taste
- thinly sliced green onion, to taste
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  1. In an extra-large skillet over medium-high heat, heat enough oil to lightly coat pan.
  2. Add mushrooms; cook, stirring frequently, until tender and dark on the edges.
  3. Remove from heat; season to taste with salt and pepper. Set sautéed mushrooms aside. 
  4. In a 6 qt. saucepan, heat 1 tbsp. oil over medium-high heat.
  5. Add celery, yellow onion, wild rice and garlic to the pan; sauté until vegetables are nearly translucent and rice is softened slightly (about 4 min.).
  6. Add broth and sage; bring to a boil.
  7. Reduce heat; cover and simmer for 10 min.
  8. Stir in basmati rice; increase heat to bring pot to a boil.
  9. Reduce heat; simmer, covered, until liquid is absorbed (about 45 min.).
  10. Remove from heat; let stand, covered, for 10 min.
  11. Drizzle with 1 tbsp. oil; stir in sautéed mushrooms, almonds, parsley and green onion.


Tasty Tips:

  • We recommend Kowalski's Cultivated Long-Grain Wild Rice for this recipe, but our Cracked Wild Rice will also work.
  • Gluten-free beef broth also works great in this recipe in place of the vegetable stock.