Wild Rice Pilaf

• 1 batch cooked Wild Rice (preceding recipe)
• 4 or 5 mushrooms, quartered
• About 2 teaspoons butter or light olive oil
• 3 or 4 scallions, cut in half lengthwise (if they are very thin, leave them whole)
• A small handful of snow peas
• A scattering of slivered almonds
• A couple of slices ham or prosciutto, in strips (optional)

1. If the wild rice you have prepared has cooled, pour boiling water over it to warm it.
2. Saute the mushrooms in the butter or light olive oil for 3 or 4 minutes.
3. Add the warmed rice, the scallions, and the snow peas to the pot and cook for a minute or two.
4. Correct the seasoning, spoon everything onto a warm plate, and scatter the almonds on top.
5. The addition of ham or prosciutto is only if you want to make a more substantial dish, and you can add the meat during the last minute or so of cooking, just long enough to warm it through.
6. Try other vegetables according to the season: asparagus spears, zucchini cut into matchstick-sized pieces, blanched green beans or fava beans, or artichoke hearts.

batch, mushrooms, butter, scallions, handful of snow peas, almonds, couple

Taken from www.epicurious.com/recipes/food/views/wild-rice-pilaf-378441 (may not work)