Saturday, February 27, 2016

Mushroom Rice Pilaf

Toss dried mushrooms right into the cooking rice to impart a deep mushroom flavor to the liquid.  Chopped celery and onion and a few herbs like thyme and margoram create an interesting yet fast side to pork, chicken even salmon. 

Mushroom Rice Pilaf
Yield: 4 servings


2 celery stalks, chopped
1/4 onion, diced
1 tablespoon butter
1 cup rice
2 cups liquid-- water or broth
1 ounce dried mushrooms
1/4 teaspoon salt

  1. Place celery, onion and butter in a large pot over medium heat.  Use a large spoon to stir the mixture and begins to soften the onion and celery.  
  2. Stir in the rice and continue to stir to coat rice in butter and brown slightly.
  3. Add liquid and bring to a boil.  
  4. Lower heat to simmer.  Add dried mushrooms.  Cover and simmer 10 minutes.
  5. Stir in salt, cover and continue to simmer until rice is tender.  For white rices, this will be 10-15 minutes longer.  For brown rice, this will be 20-30 minutes longer.
Elegant Life Leftovers:  Extra rice can be mixed with cooked beans for a terrific cold salad or main coarse vegetarian entree.