Wild Rice Pilaf

Before I totally forget to post it, here is the recipe for Wild Rice Pilaf that I served with the Moroccan Braised Veal Shanks. It is a fine side dish, and also was good to eat plain for lunch the next day. The original recipe was from Cooking Light.  My only caution is to make sure that the wild rice cooks until tender. It may take longer than you think – so leave plenty of time and check it periodically after an hour.

Wild Rice Pilaf

1  1/4 cups water
2 (16-ounce) cans fat-free, less-sodium chicken or vegetable broth
1  1/2  cups uncooked wild rice
1 Tablespoon butter
3 cups sliced mushrooms
1 cup chopped onion
1/2 cup finely chopped fresh parsley
1/3 cup chopped pecans, toasted
3/4 teaspoon poultry seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
Cooking spray

Bring water and broth to a boil in a medium saucepan. Add wild rice; cover, reduce heat, and simmer 1 hour or until tender. Drain.

Preheat oven to 325°.

Melt butter in a large nonstick skillet over medium-high heat. Add mushrooms and onion; sauté 6 minutes. Remove from heat; stir in parsley, pecans, poultry seasoning, salt, and pepper. Combine rice and mushroom mixture in a 2-quart casserole coated with cooking spray. Cover and bake at 325° for 25 minutes.  Makes 8 servings at about 5.4 grams of fat/serving.

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ABOUT KAREN

I have lost 200 pounds. I did not do it through surgery – I don’t like knives and needles – or by joining a club, vigorous exercise, or rigorous dieting. I did it by gourmet cooking. To be precise, by cooking low fat, really delicious food. I love to cook as much as I love to eat. Food magazines are some of my favorite reading. I would feel deprived if I couldn’t have the sensuous experience of good food crossing my lips. This blog is about my perpetual feast, my passionate love of food, with recipes, photos, and occasional advice and principles that I have learned along the way.

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