Wild Rice and Mushroom Pilaf

If you are looking for something that is healthy and watching your glycemic index, this dish is for you.  Oh....and even better, it is delicious!  I combined it with the Kashmiri pork chops and yummmm! I've made it with and without the wild rice and it is still delicious.  I did a mix of wild mushrooms, but if that is not available, any mushroom mix (cremini, white button, etc.) works great as well.
Again, save time and use your trusty rice cooker, if you don't have one, I recommend investing in one if you fix rice at least twice a week. Check out the ones that are on my google ads.

Ingredients:

2/3 cups wild rice
11/2 cups vegetable stock
2 tblsp olive oil
2 tbsp butter
1 onion (minced)
3 garlic cloves (minced)
1 1/4 cups basmati rice
10 1/2 oz mixed mushrooms (sliced)
1 1/2 tbs chopped thyme
1 bay leaf
toasted pine nuts for garnish
minced parsley for garnish
salt and pepper to taste

In a sauce pan cook wild rice in plenty of boiling water for 25 minutes. Drain. Add wild rice and vegetable stock to rice cooker.

Heat butter and olive oil in a frying pan, add onion, bay leaf and garlic. Cook until onions have softened, but not brown (approximately 3-4 minutes).  Add the basmati rice and stir until rice is well coated; add the mushroom and continue to stir for approximately 1 minute. Transfer contents of pan to the rice cooker. Stir to mix well and turn rice cooker on to finish the cooking process.

When rice is done, salt and pepper to taste, then toss with pine nuts and parsley.

NOTE: If you do not have a rice cooker, combine everything in a pot on top of the stove and bring to a boil. Stir the contents and cover tightly. Reduce the heat to simmer and continue to cook for another 15 minutes or until stock has been completely absorbed and rice is tender.