Rice Pilaf with Mushrooms
Ronnie's Notes
This is the kind of dish that looks and tastes as if you fussed a lot—but it’s not at all difficult to make.
Tips: Second Thoughts You may change this basic pilaf in numerous ways. Try one of these options: • Add a minced garlic clove with the onion. • Add 1/2 cup chopped sweet red pepper with the onion. • Use wild mushrooms instead of common white mushrooms. • Sprinkle 1 tsp. fresh thyme leaves (or about 1/2 tsp. dried thyme) on the rice before you stir and cover it. • Add 1 cup diced leftover chicken or turkey with the mushrooms.
Difficulty: Intermediate
Instructions
Heat the oil and butter in a deep skillet.
When the butter has melted and looks foamy, add the onion and cook over moderate heat 2– or until the vegetable has wilted slightly.
Add the mushrooms and cook another 1–, stirring once or twice.
Add the rice, parsley, salt, and pepper and cook, stirring frequently, for 2– or until the rice grains are hot and thoroughly coated with oil.
Pour in the stock.
Bring the mixture to a boil.
Let the mixture boil .
Remove the pan from the heat.
Stir the rice mixture with a fork.
Cover the pan and let the rice stand (off the heat) .
Return the pan of rice to the heat and turn the heat to the lowest temperature.
Cook the rice without lifting the cover for or until grains are fluffy and all the liquid has been absorbed.
Remove the pan from the heat and let the rice stand, covered, for before serving.