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Wild Rice Pilaf

INGREDIENTS

• 1 tbsp each butter and extra-virgin olive oil
• 2 shallots, halved and thinly sliced
• 1 each carrot and rib celery, finely diced
• 1 clove garlic, minced
• 1/4 tsp each salt and pepper
• 1 cup wild rice
• 2/3 cup sodium reduced chicken broth
• 2 tbsp slivered blanched almonds
• 2 tbsp chopped fresh parsley

DIRECTIONS

• In saucepan, melt butter with oil over medium heat.
• Cook shallots, carrot, celery, garlic, salt and pepper, stirring occasionally until softened, about six minutes.
• Stir in wild rice: cook, stirring for two minutes.
• Stir in broth and 1 1/3 cups of water; bring to boil. Reduce the heat, then cover and simmer until the rice is tender and almost no liquid remains, about 55 minutes.
• Remove from heat; let rice stand, covered for 10 minutes.
• Stir in almonds and parsley.
• Serve along fresh water pickerel or perch topped with mustard cream sauce.