Tuesday, March 9, 2010

Wild rice and mushroom soup/pilaf recipe

Wild rice and mushroom soup/pilaf
It has been remarkably warm around here for the past couple of days (even up to 55 degrees today!), and I couldn't be happier.  I woke up and listened to the birds having a loud discussion, and as soon as I stepped foot outside, I couldn't help but smile and whistle on my walk to the lab. (This might also be due to the fact that it's spring break and campus is empty. Swarms of students still intimidate me.)  But the remnants of winter still abound.  There's an inch thick layer of ice surrounding my parking spot, so I have to get to the edge of the ice, dive for my car, and hold on with a death grip, pulling myself towards the door.  It's only amusing because I haven't broken any bones yet.

To keep myself warm for what I hope is the last of the winter, I made this soup last week.  Well, it started out as a soup.  Somehow between pouring my first bowl and packaging the leftovers, it kept cooking and most of the liquid evaporated, leaving me with a mushroom and rice pilaf.  I loved both versions, so I'll include rough directions for both.  I love wild rice for its nutty flavor and the crunch that it retains, and it was the perfect complement to the tender sauteed mushrooms.

Wild rice and mushroom soup or pilaf (inspired by We Heart Food)
(Printable version)

1 Tbsp olive oil
8 oz baby bella mushrooms, sliced
1 carrot, diced
3 garlic cloves, minced
1 tsp dried basil
1 tsp dried thyme
salt and pepper to taste
3/4 cup wild rice
2 cups veggie stock
4 cups water (for soup) or 2 cups (for pilaf), plus more if needed

Heat oil over medium heat in a medium saucepan.  Add mushrooms and saute until tender, and then stir in carrot and garlic and saute for another minute.  Add basil, thyme, and salt and pepper, and stir well.  Finally, add rice, stock, and water, bring to a boil, reduce heat, and let simmer until rice is tender (about 45 min), stirring occasionally.  Keep an eye on it and add more water if necessary.  If making pilaf, wait until the rice is done and most of the water is absorbed, then remove from heat and let sit for 5 min.  Serves 3-4.

11 comments:

GF Gidget said...

that looks soooo good!

Tasty Eats At Home said...

Comforting soup/pilaf. Although I'm still smiling while imagining you diving for your car door, trying to avoid the ice!

Tami said...

As soon as I saw this I knew what I was making for dinner. I used rehydrated gourmet mushrooms since those are what I typically have in my cupboard and beef bullion since I was out of chicken and oh my! When my husband goes back for more I know I have a keeper. I made it like a pilaf and it was comfort food heaven. Rich. Almost like a gravy had been added. Yummy! Thanks for sharing.

Katie said...

GF Gidget - Thanks!

Alta - It really was a hilarious sight. I hope all of the ice melts while I'm out of town this week because it's getting ridiculous!

Tami - Your comment made my day! I'm so excited that you liked it!

Leah said...

Ha! College campuses are 1000 times nicer without all the students. I felt this way when I was a student, and I haven't lost it, even though I just work on campus now. ;)

Katie said...

Leah - I didn't mind having students around when I was an undergrad, but now it's overwhelming (and I'm still not used to a campus with 45,000 students!).

Tami said...

I've already mentioned that I made this and it was lovely. It has now been made 4 more times. 1x was for a potluck. all but the first time was made with vegetable stock and it is always delish. Thanks again for sharing.

Katie said...

Tami - I'm so happy that you're still enjoying it! These comments make my day :)

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