Mushroom And Parsley Pilaf

• 1 1/2 cups basmati rice
• 1 tbsp olive oil
• 2 tbsp butter
• 2 None onions, chopped
• 2 cloves garlic, crushed
• 11 oz portobello mushrooms, stems trimmed, chopped
• 2 1/2 cups chicken or vegetable stock
• 1/4 cup coarsely chopped flat-leaf parsley

1. Place rice in a sieve and rinse under cold, running water until water runs clear. Drain well and set aside.
2. Heat oil and butter in a medium saucepan on medium heat. Saute onion for 10 mins, until onion is soft and starting to brown.
3. Increase heat to high, add garlic and mushrooms, and cook, stirring frequently, for 5 mins, until mushrooms are tender.
4. Add rice and stir for 30 seconds, until coated. Add stock and bring to a boil. Reduce heat to low; cover with a tight-fitting lid and simmer for 10-12 mins, until all stock has been absorbed.
5. Remove from heat and let stand (without lifting lid) for 5 mins. Add parsley and stir gently with a fork to incorporate evenly and separate grains. Serve immediately.

basmati rice, olive oil, butter, onions, garlic, portobello mushrooms, chicken, flatleaf parsley

Taken from recipes-plus.com/api/v2.0/recipes/27042 (may not work)