Wild Rice Pilaf (or dressing / stuffing)
VN, GF

Ingredients

1 cup wild rice
2 cups brown rice
2 md carrots
2 sm onions
1 cup hazelnuts
Orange zest from 1 orange
3 bay leaves
Olive oil; enough for sauteing
1/3 cup shiitake mushrooms, dried
1 veggie stock cube
Salt to taste

Directions

Soak mushrooms in very hot water. Cook wild rice until still chewy. Drain rice and set aside (you may reserve the water for use in the pilaf if desired).

Saute onions and carrots in a large skillet. When onions are softened, add dry brown rice and saute 3 or 4 minutes. Add 3 cups water, nuts, bay leaves, zest, veggie stock and mushrooms. Bring to a simmer. Cook with a covered lid about 30 minutes. Add more water if necessary. Remove bay leaves before serving.

NOTE: Add more orange zest if using as a stuffing or dressing.

"A recipe from my kitchen."

Dorothy Wilson

Recipe published: Winter, 2000

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