Wild Rice Mushroom Pilaf

8 oz butter
5 oz finely chopped onion
2 cups shredded carrots
1 lb chopped mushrooms
5 1/2 cups cooked wild rice
3 cups cooked long-grained white rice
2 tsp salt
1 tsp coarse ground pepper
1 1/2 qts beef or chicken broth

YIELD: 24 portions
PORTION: 4 oz

OVEN: 300°F
BAKE: 45-60 min

Melt butter in large kettle over medium heat, sauté onion and carrots until almost tender; add mushrooms. Sauté 2-3 minutes.

Add wild rice and white rice to vegetables, stir. Cook 3 to 5 minutes.

Add salt, pepper and broth. Pour into full steam table pan; mix.
Convection: Bake covered at 300°F 45-60 minutes.
Steam or combi: Bake uncovered at 300°F 45-60 minutes.
Conventional: Bake covered at 350°F 60 minutes.

Recipe compliments of the Minnesota Cultivated Wild Rice Council