Mushroom Pilaf Recipe
Summary
Cooking Time30 MinHealth IndexHealthy
Ingredients
| Mushrooms | 1/2 pound | |
| 6 tablespoons olive or vegetable oil | ||
| 2 cups regular rice | ||
| Toasted slivered almonds | 1/2 Cup (16 tbs) | |
| Parsley | 2 Tablespoon, chopped | |
| 3 envelopes or teaspoons instant chicken broth | ||
| Water | 5 Cup (16 tbs) | |
Directions
1. Wipe mushrooms; trim; chop. Saute lightly in 2 tablespoons of oil in a large skillet; remove with a slotted spoon and set aside.
2. Stir rice and remaining 4 tablespoons oil into the same pan; heat slowly, stirring constantly, until rice is toasty-golden.
3. Stir in the mushrooms, almonds, parsley, instant chicken broth, salt and water. Bring, to boiling; cover.
4. Simmer 25 minutes, or until rice is tender and liquid is absorbed. Fluff up with a fork before serving.
2. Stir rice and remaining 4 tablespoons oil into the same pan; heat slowly, stirring constantly, until rice is toasty-golden.
3. Stir in the mushrooms, almonds, parsley, instant chicken broth, salt and water. Bring, to boiling; cover.
4. Simmer 25 minutes, or until rice is tender and liquid is absorbed. Fluff up with a fork before serving.
Chef
