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Categories: Sides, Vegetarian

Rice Pilaf With Mushrooms and Garlic

Rice Pilaf With Mushrooms and Garlic
Los Angeles Times

When students of mine grumble that they can't make a good pot of rice, I suggest they try pilaf. Simple and practically foolproof, pilaf is a popular side dish because it has a lot more flavor than steamed or boiled ... Read more

Total time: 35 minutes | Serves 4 to 6
Note: If using brown rice, follow the recipe, simmering the rice for 40 minutes. You can refrigerate pilaf for 2 days in a covered container. It keeps hot for about 30 minutes and reheats well. Warm it uncovered in a lightly buttered shallow baking dish in a 300-degree oven or heat it in the microwave.
  • 3 to 4 tablespoons butter, vegetable oil or olive oil
  • 4 to 6 ounces mushrooms, halved and cut in thick slices
  • Salt
  • Freshly ground black or white pepper
  • 1/2 to 1 medium onion, finely chopped
  • 4 large cloves garlic, minced
  • 1 1/2 cups long-grain rice
  • 3 cups very hot chicken or vegetable broth or water
  • 1 bay leaf
  • 1 large sprig thyme or 1 teaspoon dried thyme
  • 2 to 3 teaspoons chopped chives or garlic chives or 1 tablespoon chopped parsley
  • Thyme sprigs, whole chives or garlic chives, for garnish, optional

Step 1Melt 1 or 2 tablespoons of butter in a large, deep skillet over medium heat. Add the mushrooms, sprinkle them lightly with salt and pepper. Cook until tender, about 3 minutes. Remove the mushrooms and keep them warm.

Step 2Melt the remaining 2 tablespoons of butter in the pan over medium-low heat. Add the onion and cook, stirring occasionally, until it is soft but not brown, about 7 minutes. Add the garlic and rice and cook, stirring, until the grains turn milky white and are coated, about 2 minutes.

Step 3Add the broth, bay leaf, thyme and pepper to taste. Add salt to taste; if using water or unsalted broth, add 1 teaspoon at this point. Stir once and cover. Cook over low heat without stirring until the rice is just tender, about 18 minutes; taste a few grains to check. Let the rice stand, covered, for 10 minutes. Discard the bay leaf and thyme sprig. With a fork, fluff the rice lightly and stir in the mushrooms and chopped chives gently. Taste and adjust the seasoning. Serve garnished with thyme sprigs or whole chives, if desired.

Each of 6 servings:
131 calories; 135 mg sodium; 16 mg cholesterol; 6 grams fat; 4 grams saturated fat; 16 grams carbohydrates; 3 grams protein; 1.26 grams fiber.
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