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.
- 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
- 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).
- 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.
- 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.
- 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).
- Remove the pan from the heat and stir in the beans, lemon juice, and the rest of the basil.
- Top with Hamama microgreens and cheese to serve & enjoy warm.