Brown Rice, Quinoa, And Mushroom Pilaf

• 1 Tablespoon Butter
• 1 Tablespoon Olive Oil
• 8 ounces, weight Crimini Mushrooms (baby Bellas), Sliced
• 1 whole Large Yellow Onion, Sliced Thin
• Kosher Salt And Ground Black Pepper, To Taste
• 3 cloves Garlic, Minced
• 2 teaspoons Fresh Thyme, Stripped From Stems
• 1 teaspoon Rosemary, Chopped
• 1/2 cups Brown Rice
• 1/2 cups Quinoa, Soaked And Rinsed
• 1-3/4 cup Low Sodium Chicken Stock

1. 1. In a large skillet with a lid, heat butter and oil over medium-high heat.
2. 2. Saute mushrooms and onions for about 5 minutes until soft, but not brown. Season with salt and pepper.
3. 3. Drop heat to medium-low and continue cooking until onions have caramelized, about 25 minutes (begin to prep the rest of the meal while mushrooms and onions cook).
4. 4. Once onions are nice and brown, turn the heat back to medium-high, and add garlic, thyme, and rosemary. Cook while stirring for about 2 minutes.
5. 5. Add rice and quinoa, and continue stirring until they begin to lightly brown, about 5 minutes.
6. 6. Add chicken stock and bring to a boil. Cover the pot and reduce to a simmer. Cook for about 20 minutes or until all the liquid looks to have been absorbed. DO NOT OPEN THE LID.
7. 7. Remove from heat and let the pan sit for 10 minutes covered, while you finish prepping/cooking the rest of your meal.
8. 8. Fluff with a fork, season with more salt or pepper to taste, and serve.

butter, olive oil, mushrooms, yellow onion, kosher salt, garlic, fresh thyme, rosemary, brown rice, quinoa, chicken

Taken from tastykitchen.com/recipes/sidedishes/brown-rice-quinoa-and-mushroom-pilaf/ (may not work)