WILD RICE PILAF WITH MUSHROOMS AND BROCCOLINI
From the kitchen of Amanda Skenandore, the author of Between Earth and Sky
- 6 tablespoons butter, divided
- 1 cup wild rice
- 3 cups beef broth
- ½ onion, chopped
- 1 pound cremini mushrooms, sliced
- ½ pound Broccolini, stalks cut into 1- to 2-inch lengths
- Kosher salt and ground black pepper, to taste
In a medium saucepan, heat 2 tablespoons butter over medium heat until melted. Rinse wild rice and add to butter, cooking until aromatic, about 1 to 2 minutes. Add beef broth. Bring to a boil; reduce heat, cover and simmer for 45 to 50 minutes until the grains have begun to split. Drain excess liquid if needed and set aside.
Sauté onions and mushrooms in remaining 4 tablespoons butter over medium-high heat for 5 minutes. Add Broccolini, and continue to sauté until tender, 5 to 10 minutes. Mix vegetables with cooked rice. Season with salt and pepper, to taste. Serve immediately.