The great thing about this pilaf is that it's hearty enough for a main dish. Or you could add steak to it. It's flexible, which is what I strive for in all my recipes!
Hearty Wild Rice Pilaf
- 1.5 C wild rice (get the REAL wild rice - not the wild/white rice blend. Look for all dark, long grains like what's pictured below.)
- 1 package portabella mushrooms, sliced
- 1 leek
- 1 bunch kale
- 2 C dry red wine (I used Pinot Noir)
- 3 T butter
- 1 small package chevre/goat cheese
- 1 t salt
- 1 T rosemarry
salt and pepper to taste
In a large pot, bring several cups of water to boil. Strip kale away from inner stem, coarsely chop leafy sections and place in boiling water for ten minutes, stirring occasionally. Drain the kale and set aside. Use water from the boiled kale to cook the wild rice, per instructions on the package. Add 1 t of salt.
Slice the leek and put slices in a cool bowl of water. This will pull the sand out of the layers of leek, as they're gown in sand and are quite dirty. Let soak for a few minutes, then skim the leeks off the top of the water. The sand will settle to the bottom. Discard remaining water.
In large skillet, melt butter on low heat and add the leeks. After about five minutes, add the mushrooms. Once the mushrooms are brown, salt and pepper the mixture. Add the rosemarry and boiled kale and combine on low heat. Add the wine and turn up the heat to medium, stirring constantly.
Once the sauce has reduced by 2/3, leaving a thick chunky sauce behind, turn off the heat. Add the wild rice and mix well. Serve immediately and top each portion with desired amount of goat cheese. Enjoy!