Autumn's Wild Rice-Mushrooms Pilaf-Style
Courtesy of CanolaInfo 8 Servings • 10 Min. Prep Time • 20 Min. Cook TimeIngredients |
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1/2 c. uncooked wild rice (125 mL) |
2 oz. chopped walnuts (60 g) |
1 Tbsp. canola oil, divided (15 mL) |
3 oz. whole mushrooms, wiped clean and quartered (90 g) |
1/2 c. diced onion (125 mL) |
1 c. frozen corn, thawed (250 mL) |
1/2 of a medium red bell pepper, thinly sliced (60 mL) |
1/4 tsp. poultry seasoning (1 mL) |
1/2 tsp. salt (2 mL) |
1/2 tsp. coarsely ground black pepper (2 mL) |
Directions:
1. Cook rice according to pkg. directions. Meanwhile, heat a large nonstick skillet over medium high heat until hot. Add walnuts and cook 2-3 min. or until fragrant, stirring frequently. Set aside on separate plate.
2. Using the same skillet, add 1 tsp. (5 mL) of the canola oil; swirling to coat bottom. Add mushrooms and onion, lightly coat vegetables with canola cooking spray and cook 2 min. Add corn, bell peppers and poultry seasoning and sauté for 5 min. or until vegetables are just tender. Remove from heat, cover to keep warm.
3. Drain rice, shaking off excess liquid and add to mushroom mixture; stir in walnuts, salt and black pepper. Drizzle the remaining 2 tsp. (10 mL) oil overall and toss gently.
* Recipe courtesy of CanolaInfo.