Wild Rice Pilaf Recipe

Ingredients

• 3/4 cup water
• 1/2 cup uncooked wild rice
• rinsed
• drained
• 1 (14-ounce) can chicken broth
• 1 teaspoon dried thyme leaves
• 1/2 teaspoon salt
• 1/2 teaspoon dried marjoram leaves
• 1/4 teaspoon pepper
• 1/2 cup uncooked barley
• 2 tablespoons Land O Lakes Butter
• 1 medium (1/2 cup) carrot
• thinly sliced
• 1 cup sliced or chopped fresh shiitake and/or chanterelle mushrooms*
• 1 rib (1/2 cup) celery
• sliced
• 1 medium (1/2 cup) onion
• chopped

Instructions

1. Combine water, rice, chicken broth, thyme, salt, marjoram and pepper in 3-quart saucepan.
2. Cook over medium-high heat until mixture comes to a full boil (7 to 10 minutes).
3. Reduce heat to low.
4. Cover; cook 15 minutes.
5. Add barley; continue cooking until water is absorbed and rice and barley are tender (40 to 45 minutes).
6. Meanwhile, melt butter in 10-inch skillet until sizzling; add carrot.
7. Cook over medium-high heat, stirring occasionally, 2 minutes.
8. Add mushrooms, celery and onion.
9. Continue cooking, stirring occasionally, until celery is crisply tender (2 to 3 minutes).
10. Stir carrot mixture into rice mixture.