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
- Place rice in a sieve and rinse under cold, running water until water runs clear. Drain well and set aside.
- Heat oil and butter in a medium saucepan on medium heat. Saute onion for 10 mins, until onion is soft and starting to brown.
- Increase heat to high, add garlic and mushrooms, and cook, stirring frequently, for 5 mins, until mushrooms are tender.
- 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.
- 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)