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Blewit Almond Pilaf
Created by AndrewM, Thursday, 13 January 2011


A simple full flavored side dish.

  • 1/3 C. wild rice
  • 1 C. long grain white rice
  • 3 C. chicken or vegetable stock
  • 1/2 C. white vermouth
  • 2 t. salt
  • 1/2 t. fresh ground pepper
  • 2 t. butter
  • 1.5 lb. blewits, chopped
  • 1 large shallot, minced
  • 2/3 C. slivered almonds, toasted
  • 1/4 C. chives, snipped fine
  • 2 T. Italian parsley, minced
  1. Add the stock, vermouth, salt, pepper and wild rice to a pot.
  2. Bring to a boil, stirring. Reduce to a simmer, cover, and continue cooking for 45 minutes.
  3. Preheat a large saute pan over medium high heat. Add the blewits and stir to lightly brown. Continue to cook until liquid has evaporated.
  4. Reduce heat to medium low and add shallots. Saute until shallots are translucent. Set aside.
  5. After 45 minutes, add white rice, mushroom mixture and almonds to pot. Bring back to a simmer, cover, and cook another 15 minutes until liquid is absorbed.
  6. Remove to a large serving bowl, fluff in chives & parsley.
Additional Tips

Almost any firm flavorful mushroom will work in this dish. Suggestions:  Pig's Ears, Honey Mushroom, Chanterelle spp., Agaricus spp.

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