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Roasted Garlic and Wild Mushroom Rice Pilaf
using Roasted Garlic and Wild Mushroom Oil
Recipe courtesy Sandie Jarrett

Serves 4 - 6

Ingredients

3 tablespoons Roasted Garlic and Wild Mushroom Oil
1 Shallot, minced
1/2 cup wild rice
3 cups low sodium chicken or vegetable stock (natural or organic, if possible)
3/4 teaspoon sea salt
3/4 cup long-grained white rice
1/3 cup walnut pieces, toasted (see cook's notes)
Black pepper, freshly ground
3 tablespoons chives, freshly snipped

Method

Rinse the wild rice well and drain.  Heat the Roasted Garlic and Wild Mushroom Oil in a saucepan
over medium heat.  Add the shallots and sauté, stirring until soft.  Add the wild rice to the shallots
and stir for 1 minute.  Add the stock and salt and bring to a boil.  Reduce the heat to low, cover and
cook for 25 minutes. 

Uncover, add the white rice and stir once.  Re-cover and continue to cook for 20 minutes.  Uncover
and check to see it the rice is tender and the water is absorbed.  If not, re-cover and cook a few minutes more. 

Add the toasted walnuts and pepper to taste and toss (do not stir) to mix well.  Transfer to a warmed platter and sprinkle with chives. 

Cooks Notes:

To toast walnuts, spread a single layer of nuts on a baking sheet and toast in a preheated 350°F oven until they begin
to change color, about 5 - 8 minutes.  Remove from oven and cook.

Shake up the oil before measuring to be sure that you get some of the bits of garlic and mushroom in your pour. 

When cooking rice, after it reaches a boil, turn the heat down very low -- and don't uncover between cooking times. 

Do not stir cooked rice with a spoon as it breaks up the rice and makes it mushy.  Always use a fork to fluff up cooked rice.