Creole Rice Pilaf

★★★★★ 4 Reviews
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By Lynette !
from ?, FL

Perfect side for so many things....fish, chicken, pork or beef! The avocado and tomato even lets in lean toward accompanying a Southwest/Mexican meal!

serves 6-8
prep time 20 Min
cook time 50 Min
method Stove Top

Ingredients

  • 2 1/4 c
    chicken broth
  • 1/4 c
    chablis or other dry white wine
  • 1/4 c
    butter
  • 2 Tbsp
    butter
  • 1 c
    long-grain brown rice, uncooked
  • 1/4 c
    onion, finely chopped
  • 1/4 tsp
    salt
  • 1 1/4 c
    fresh mushrooms, sliced
  • 2 Tbsp
    butter, melted
  • 2 md
    tomatoes, peeled, seeded, and diced
  • 1 clove
    garlic, crushed
  • 1/2 tsp
    dried whole oregano
  • 1/4 tsp
    pepper
  • 1
    ripe avocado, peeled and diced
  • 1 Tbsp
    lemon juice
  • 1/2 tsp
    dried parsley flakes
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How To Make

  • 1
    Combine chicken broth, wine, and 1/4 cup plus 2 tablespoons butter in a medium saucepan. Bring to a boil; add rice, onion, and 1/4 teaspoon salt. Cover; reduce heat, and simmer 45 to 50 minutes or until rice is tender and the liquid is absorbed.
  • 2
    Towards the last 10 minutes of rice cooking time, saute the mushrooms in 2 tablespoons melted butter in a medium skillet 3 minutes or until tender. Add tomato, garlic, oregano, and pepper; reduce heat, and simmer 5 minutes.
  • 3
    Combine avocado and lemon juice in a small bowl; toss gently. Add avocado to the rice mixture, tossing gently to combine. Sprinkle with parsley; toss gently. Serve immediately.
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