Artichoke Rice Pilaf
by Jenn Wulf
This recipe is a wonderfully versatile one. Keep everything the same or simply sub artichoke for mushrooms or other veggies you may want. Easy and delicious.
Other ingredients chosen for their gut health are our Dr. Blum's Healing Broth, wild rice, almonds and chickpea miso paste.
- 2 Tbsp Extra Virgin Olive Oil
- 1 Cup diced yellow onion
- 1 bay leaf (remove after cooking)
- 3-4 sprigs of fresh marjoram or (1 tsp dried)
- 1-2 sprigs of fresh oregano or (½ tsp dried)
- 1-2 sprigs of fresh thyme or (½ tsp dried)
- 8 oz mix mushrooms sliced thin or chopped (use your favorites)
- ½ can artichoke bottoms diced
- 2-3 cloves of garlic, minced
- 1 Cup Wild Rice Blend
- ½ Cup Sliced Almonds
- 1 Tbsp White Miso Paste (chickpea or soy)
- 1 ½ Cup Water
- ½ Cup Dr. Blum's Healing Broth (or vegetable broth)
- In a non-stick skillet over medium-high heat, saute onion, bay leaf, marjoram, oregano, and thyme in olive oil until onions begin to soften and become translucent.
- Add sliced mushrooms and garlic and saute until moisture is gone and mushrooms begin to brown. Stir often.
- Add rice blend and mix well so the rice is coated in the oil. Over medium heat cook rice mixture lightly - be careful to not burn- keep mixture moving.
- Add miso paste and stir to break down, add almonds, water and Dr. Blum's healing broth or vegetable broth of choosing.
- Bring mixture to a boil over high heat - stirring constantly to loosen any bits stuck to the bottom of the pan.
- Once boiling, cover the skillet with a tight fitting lid and drop temperature to its lowest setting. Let rice cook for 20-25 minutes or until all liquid is absorbed.*
- Remove lid, fluff rice with fork, remove bay leaf and serve.
- * NOTE: Cook times may vary depending on the rice used. Please refer to the rice package for the ideal cooking recommendations.
- OPTIONAL: Serve garnished with chopped fresh Italian parsley