Nutty Mushroom Pilaf
- 1 t olive oil
- 5 oz brown rice
- 1 pinch ground tumeric
- 12 oz vegetable or chicken stock
- 1 onion, sliced
- 4 oz mushrooms, sliced
- 2 oz pine nuts, flaked almonds or roasted chopped hazelnuts
- 2 t dried mixed herbs or 2 T chopped fresh mixed herbs
- salt and black pepper
- Mix the oil, rice and tumeric in a pan with 2 T water. Cook gently for 3 minutes, stirring constantly. Bring the stock to the boil and add to the rice. Bring back to the boil. Cover and cook over a gentle heat for 25-30 minutes, or until the rice is tender and all the liquid has been absorbed. Meanwhile saute the onion until softened, then stir in the mushrooms and nuts. Cook 2-3 more minutes until the mushrooms are lightly cooked; then add the herbs and seasoning. Stir the mushroom mixture into the cooked rice and serve.
olive oil, brown rice, ground tumeric, vegetable, onion, mushrooms, nuts, herbs, salt
Taken from www.epicurious.com/recipes/member/views/nutty-mushroom-pilaf-50068610 (may not work)