I love the texture and taste of wild rice! This is a healthy version of a family recipe, replacinging butter and pork sausage with the 'meatiness' of mushrooms and lentils. For a delicious, simple, less 'meaty,' and more traditional pilaf, eliminate the mushrooms and lentil mixture. This makes a great filling for stuffed delicata squash as well.
When shopping for wild rice, choose a product that contains only wild rice, not a combination of rices. I cook the wild rice in a rice cooker per package instructions. It should be 'al dente' with a firm chewy texture when cooked.
INGREDIENTS
4-5 T olive oil
4 cloves garlic, minced
1 bunch green onions, chopped
1 large green bell pepper, diced
1 large red bell pepper, diced
2 c low sodium vegetable (or chicken) stock
8 oz pkg wild rice, cooked
2 c cooked brown rice
1 T fresh thyme
freshly cracked pepper
kosher salt
Mushroom-lentil 'sausage' (optional)
16 oz baby bella mushrooms, chopped
1 c cooked lentils
2 t dried sage
2 t dried thyme
2 t marjoram
2 t fennel or anise seed, coarsely ground
1/2 t crushed red pepper
1/2 t kosher salt
1 t freshly cracked black pepper
METHOD
Saute garlic, green onions, and bell peppers in 2-3 T of olive oil until softened. Stir in wild rice, brown rice, stock, thyme, and salt/pepper to taste. Cook on low for an hour, adding more stock if it becomes too dry. Works well in a slow cooker on low for several hours if needed.
Meanwhile, if desired, saute the mushrooms in 1-2 T olive oil, then add lentils and herbs/seasonings. Cook on low, stirring frequently, for 10 min. Add to wild rice mixture when ready, and continue cooking as above.