Mushroom Pilaf

Russ Myers


Toasting the rice first gives it a wonderfully gourmet like flavor

★★★★★ 2 votes
8 servings
15 Min
30 Min
Stove Top


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


1Wash 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.

About this Recipe

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: American
Other Tag: Quick & Easy