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Photo for - Mushroom Leek Pilaf

Mushroom Leek Pilaf

An aromatic side dish to complete any entrée.

  • Preparation: 80 Minutes

Ingredients

  • 1 tbsp (15mL) vegetable oil
  • 2 garlic cloves, minced
  • 1 leeks, white and green parts chopped
  • 2 cups (500mL) mushrooms, sliced
  • 1 cup (250mL) carrots, diced
  • 3 tbsp (45mL) thyme, snipped
  • 1/2 cup (125mL) wild rice
  • 1 1/2 cup chicken broth
  • 1/2 cup (125mL) quinoa, rinsed and toasted
  • 1 cup (250mL) SALERNO - Casata Friulano Cheese
  • 1/4 cup (50mL) SALERNO - Grated Parmesan Cheese
  • 1-2 pinches salt and freshly ground pepper

Instructions

  1. In a large sauce pan, heat oil over medium-low heat. Sauté garlic, leek, mushrooms, carrots and rosemary for 6 to 8 minutes or until tender.
  2. Add wild rice and broth; increase heat to medium-high and bring to a boil. Reduce heat to low, cover and simmer gently for 40 minutes.
  3. Add quinoa, cover and simmer for 15 minutes or until quinoa is transparent and the tiny, spiral like germ is separated, and rice is tender.
  4. Let stand for 5 to 10 minutes or until liquid is absorbed. Stir in the shredded Salerno Friulano Cheese and grated Salerno Parmesan Cheese.
  5. Season to taste with salt and pepper.
Photo of - Mushroom Leek Pilaf

Ingredients

  • 1 tbsp (15mL) vegetable oil
  • 2 garlic cloves, minced
  • 1 leeks, white and green parts chopped
  • 2 cups (500mL) mushrooms, sliced
  • 1 cup (250mL) carrots, diced
  • 3 tbsp (45mL) thyme, snipped
  • 1/2 cup (125mL) wild rice
  • 1 1/2 cup chicken broth
  • 1/2 cup (125mL) quinoa, rinsed and toasted
  • 1 cup (250mL) SALERNO - Casata Friulano Cheese
  • 1/4 cup (50mL) SALERNO - Grated Parmesan Cheese
  • 1-2 pinches salt and freshly ground pepper