mushroom pilaf

Name: Mushroom Pilaf
Prep time: 15 min
Cook time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1/2 lb Fresh mushrooms (or 2 cans 3 to 4 oz each, chopped mushrooms); 6 Tbs Olive oil (or vegetable oil); 2 C Uncooked regular rice; 1/2 C Toasted slivered almonds; 2 Tbs Chopped parsley; 1 tsp Salt; 3 Envelopes instant chicken broth (or 3 chicken bouillon cubes); 5 C Water

(2 ratings)

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

Toasting the rice first gives it a wonderfully gourmet like flavor

(2 ratings)

yield 8 servings

prep time 15 Min

cook time 30 Min

method Stove Top

Ingredients For mushroom pilaf

1/2 lb Fresh mushrooms (or 2 cans 3 to 4 oz each, chopped mushrooms)
6 Tbs Olive oil (or vegetable oil)
2 C Uncooked regular rice
1/2 C Toasted slivered almonds
2 Tbs Chopped parsley
1 tsp Salt
3 Envelopes instant chicken broth (or 3 chicken bouillon cubes)
5 C Water

How To Make mushroom pilaf

1
Wash fresh mushrooms, trim, chop. Saute' lightly in 2 tablespoons of the olive oil in a large frying pan. Remove with a slotted spoon and set aside. Omit this step if using canned mushrooms.Stir rice and remaining 4 tablespoons olive oil into the same pan. Heat slowly, stirring constantly,until rice is toasty golden.Stir in mushrooms (or canned mushrooms and liquid), almonds, parsley, salt, chicken broth, crushing bouillon cubers, if used, with a spoon, cover.Simmer 25 minutes, or until rice is tender and liquid is absorbed. Fluff up with a fork before serving.
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