Photo: Andrew Ridley
Wild Rice & Mushroom Pilaf
6 ingredients
Serves 6.
openrecipes
When buying fresh mushrooms, choose ones that are firm and have smooth, unblemished caps. As mushrooms age, they dry out, so the heaviest ones are the freshest. You can use cultivated or wild mushrooms, or a combination, for this recipe.
Estimated Nutrition (whole recipe, rough)
368
Calories
12g
Protein
13g
Fat
56g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Wild Rice | 1 cup cooked (164g) | 166 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Shiitake | 1/2 cup (73g) | 34 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Wood | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 Tbs. unsalted butter
- 1 small leek, white portion only, rinsed well and chopped
- 1 lb. mixed fresh mushrooms, such as white button, shiitake, morel and wood ear, brushed clean
- 1 cup wild rice, rinsed and drained
- 1/4 cup chopped fresh flat-leaf parsley
- Salt and freshly ground pepper, to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes