Mushroom Rice Pilaf Recipe
Ingredients
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Converted white rice - 1 1/2 cups | ||
| Chicken-bouillon cubes - 2 , crumbled | ||
| Salt | 3/4 Teaspoon | |
| Ground pepper | 1/4 Teaspoon | |
| Dried thyme leaves - Dash | ||
| Mushrooms | 1 1/2 Cup (16 tbs), chopped | |
| Boiling water | 3 1/2 Cup (16 tbs) | |
| Parsley, chopped | ||
Directions
GETTING READY
1 Preheat the oven to 375F.
MAKING
2 In a 1 1/2-quart flameproof casserole, melt butter.
3 Add in rice and saute, stirring, until lightly browned for about 10 minutes.
4 Add in the bouillon cubes, salt, pepper, thyme, mushrooms and boiling water.
5 Stir well to combine.
6 Cover tightly, and bake, for 40 minutes or until rice is tender and the liquid is absorbed.
SERVING
7 Fluff up pilaf with a fork.
8 Transfer to a serving platter and serve sprinkled with chopped parsley.
1 Preheat the oven to 375F.
MAKING
2 In a 1 1/2-quart flameproof casserole, melt butter.
3 Add in rice and saute, stirring, until lightly browned for about 10 minutes.
4 Add in the bouillon cubes, salt, pepper, thyme, mushrooms and boiling water.
5 Stir well to combine.
6 Cover tightly, and bake, for 40 minutes or until rice is tender and the liquid is absorbed.
SERVING
7 Fluff up pilaf with a fork.
8 Transfer to a serving platter and serve sprinkled with chopped parsley.
Chef
