Autumn’s Wild Rice-Mushrooms Pilaf-Style

• 1/2 cup uncooked wild rice
• 2 ounces chopped walnuts
• 1 tablespoon canola oil, divided
• 3 ounces whole mushrooms, wiped clean and quartered
• 1/2 cup diced onion
• 1 cup frozen corn, thawed
• 1/2 of a medium red bell pepper, thinly sliced
• 1/4 teaspoon poultry seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon coarsely groud black cpepper

1 Cook rice according to package directions. Meanwhile, heat a large nonstick skillet over medium high heat until hot. 2 Add the walnuts and cook 2-3 minutes or until fragrant, stirring frequently. Set aside on separate plate. 3 Using the same skillet, add 1 tsp (5 mL) of the canola oil; swirling to coat the bottom. 4 Add mushrooms and onion, lightly coat vegetables with canola cooking spray and cook 2 minutes. 5 Add corn, bell peppers and poultry seasoning and saute for 5 minutes or until vegetables are just tender. Remove from heat, cover to keep warm. 6 Drain rice, shaking off excess liquid and add to the mushroom mixture, stir in walnuts, salt and black pepper. Drizzle the remaining 2 tsp (10 mL) oil over all and toss gently. Source: canolainfo.org