Mushroom Rice Pilaf Recipe
Mushrooms add a rich earthy flavor to this simple pilaf. Use it for any recipe that calls for hot cooked rice.
COST PER SERVING ► 24¢
SERVES ► 6
- 2 tablespoons butter
- 1 onion, finely chopped
- 1 (4-ounce) can mushroom pieces
- 1½ cups long grain white rice
- 2½ cups water or Chicken Stock
- ½ teaspoon salt
- ¼ cup chopped fresh parsley
In large saucepan, melt butter over medium heat. Add onion; cook and stir until crisp-tender, about 4 minutes.
Meanwhile, drain mushrooms, reserving juice, and cut mushrooms into smaller pieces. Add mushrooms to saucepan.
Stir in rice; cook and stir for 2–3 minutes or until rice becomes opaque.
Add reserved mushroom liquid, water or stock, and salt.
Bring to a boil, then reduce heat, cover, and simmer for 20–25 minutes or until liquid is absorbed and rice is tender.
Add parsley, remove from heat, cover pan, and let stand for 5 minutes.
Fluff rice with a fork and serve.
