Pacific Northwest Mushroom Wild Rice Pilaf

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This dish dresses up a dinner party plate. goes nicely with pacific northwest poached salmon in white wine bouillon. this recipe is from taste magazine which is put out by various liquor distributors.

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Steps

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Preheat oven to 375f.

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In a skillet , heat oil over medium-high heat.

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Add mushrooms and onion and saute until soft , about five minutes.

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Place in a large baking dish that has a tight-fitting lid.

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Rinse wild rice under cold running water for 1 minute.

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Add to baking dish along with brown rice.

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In a small saucepan , bring stock and butter to a boil.

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Stir in salt.

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Immediately pour over rice in baking dish and seal tightly with or foil.

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Bake one hour or until tender.

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Remove from oven.

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Uncover and fluff with fork.

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Cover dish with a clean kitchen towel and let stand for five minutes.

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Uncover and let stand for five minutes more.

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Stir in basil.

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Press pilaf into lightly oiled moulds or custard cups.

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Invert onto dinner plates.

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Ingredients

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vegetable oil, shiitake mushroom, button mushroom, onion, wild rice, brown rice, vegetable stock, unsalted butter, salt, fresh basil