Author: Allie, Hamama Customer Success Manager

Prep Time: 10 minutes

Cook Time: 50 minutes

Makes: 6-8 servings

This rice pilaf is an easy, cozy and delicious side dish for any meal. It’s loaded with a medley of buttered mushrooms, wild rice, herbs, beans and cheese, making it a super craveable blend of textures and flavors.

Ingredients:

• 2 tbsp extra virgin olive oil
• 1 lb mixed wild mushrooms (I used shiitake & crimini)
• Sea salt & black pepper, to taste
• 6 tbsp butter
• 2 shallots, thinly sliced
• ½ cup fresh basil, roughly chopped
• 2 tbsp fresh thyme leaves
• 1 tbsp fresh sage leaves, chopped
• ½ cup dry white wine (pinot grigio or Sauvignon Blanc) or chicken/veg broth
• 1 ¼ cups uncooked wild rice blend
• 1 14 oz can cannellini beans, drained and rinsed
• Juice of 1 lemon
• Shaved or shredded Parmesan or Manchego cheese, for serving
• Hamama microgreens, for garnish

Instructions:

1. Heat oil in a large skillet over high heat. When the oil is hot, add the mushrooms and season with salt & pepper to taste. Cook, without stirring, until soft (5 minutes or so). Stir and continue to cook until the mushrooms are caramelized (about 3-5 more minutes).
2. Reduce heat to medium and add the butter, shallots, half of the basil, thyme and sage. Cook, stirring occasionally, until the shallots are caramelized, about 5 minutes.
3. Pour in 2 cups of water and the wine (or sub broth for the water and wine) and bring to a boil over high heat.
4. Stir in the rice and reduce heat to low. Siimmer, covered, until the rice is cooked and most of the liquid has evaporated (40-55 minutes). Add up to an additional ½ cup water only if needed throughout the cooking (if you notice the liquid evaporates before the rice is tender).
5. Remove the pan from the heat and stir in the beans, lemon juice, and the rest of the basil.
6. Top with Hamama microgreens and cheese to serve & enjoy warm.