When John.e and I first moved in together, a whole new world of food-related opportunities presented itself to me. I was one of those anti-healthy, anti-organic, anti- anything that looked remotely good for me. For instance, this wild rice nonsense would have been completely out of the question. And, well, Dear Reader, as you know, my love of mushrooms is brand new and recent as well.
Once such food was wild rice. I still remember that grocery shop when John.e suggested we purchase a bag of wild rice. My immediate thought was, “Oh, sweet Lord, help me!” Immediately followed by, “I’ll just add a bunch of cheese and everything will be good again.” After researching some cooking options for this foreign rice, I found that I actually loved it; it certainly held up well to longer cooking times and had a very unique woodsy flavour. Cooked wild rice has a rich nutty flavor, sometimes described as a smoky flavor, and a texture that is delightfully chewy.
I added some basic seasonings to this rice and sautéed about two pounds of cremini mushrooms in a little butter and olive oil to give it that meaty, filling texture. And, do you want to know my secret for intense mushroom flavour? Sprinkle a packet of Club House Mushroom Gravy Mix into the pan when stirring all the ingredients together. Genius!
Deciding on a name for this dish was more difficult than the process of preparing it – for sure! I decided to call it a pilaf since a pilaf is basically any rice dish that is prepared by cooking the rice in a seasoned broth. Whatever you want to call it, it is mightily delicious!
- 1 pound cremini mushrooms, sliced
- 1 large onion, finely diced
- 2 cloves garlic, minced
- 1 cup uncooked wild rice
- 1 21g packet Club House Mushroom Gravy seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon butter
- 2 tablespoons olive oil
- Fresh parsley for garnish
- Add one tablespoon of the olive oil, half a teaspoon of salt and half a teaspoon of black pepper to a medium-sized skillet. Sauté the onions until almost caramelized. About 10 minutes over medium heat. Add the garlic and sauté for 2 minutes more. Remove from heat.
- Begin by preparing one uncooked cup of wild rice according to the package instructions. Generally, it’s a two-to-one ratio, but some brands differ greatly. Once you have measured out the amount of water needed for one cup of uncooked rice, add the onion and garlic mixture to the water and begin cooking the rice.
- In the meantime, in a large skillet, melting the butter and the remaining tablespoon of olive oil over medium heat. Add the sliced mushrooms and sauté until a deep brown colour is achieved. Once done, remove from heat.
- Take the cooked rice and toss it with the cooked mushrooms. Sprinkle the mushroom seasoning packet over the rice and mushroom mixture and stir to combine.
- Top with fresh parsley and serve immediately.