Rustic Wild Rice Pilaf
2 packages long-grain and wild rice mix
3 tablespoons butter
1 large sweet onion, diced
1 package DRIED mushrooms, (save the water)
2 cups portobello mushrooms, sliced
1/4 teaspoon salt
1/2 cup Marsala wine
1/2 cup chopped fresh flat-leaf parsley
1/4 cup pepitas
In a large skillet saute the onions, dried mushrooms as well as the portabello mushrooms in butter till they are cooked down and there is no water in the pan. This takes about 10 minutes. Season with salt and pepper. Add the wine and simmer till warm. Place the prepared rice in a large bowl and pour the warm mushroom mixture over the top. Toss together and sprinkle with parsley and pepitas to serve.
**Flavor tip: use the leftover water you used to rehydrate the dried mushrooms in your rice water! The mushroom water is packed with intense earthy flavors.