Tuesday, March 9, 2010
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)
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.