Mama Lee’s Wild Rice Pilaf

½ yellow onion, chopped

½ portabella mushroom, cleaned and chopped

½ C pecans, chopped

1 T crushed dried parsley leaves

2T olive oil

2T butter

salt and pepper

2/3 cup jasmine rice

1/3 cup wild rice

Heat a medium-sized pot with a lid over medium heat. Add olive oil and butter, and stir until the butter is melted. Add onions, stir and sauté for several minutes until they start to turn transluscent. Add mushrooms and chopped nuts, sprinkle with salt and pepper, and stir until mushrooms are soft and nuts are lightly toasted. Scrape into a bowl and reserve.

Pour 2-1/4 cups water into the pot and add the rice and wild rice. Cover, reduce heat, and cook until water is absorbed and wild rice is softened. Stir in onion mixture, parsley and add about ¼ C water. Cover and steam over low heat until water is absorbed. Adjust seasonings if desired.

Variation: Pecans can be exchanged for peanuts, pine nuts, or other savory nutmeats.

4 servings

Lee Kirk

The Prints & The Paper

http://www.kirksbooks.com

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