Rice Pilaf With Mushrooms

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 5 tablespoons butter
• 1 medium onion, chopped
• 1 lb mushroom, thinly sliced
• salt & freshly ground black pepper, to taste
• 3 1/2 cups long-grain rice
• 7 cups low sodium chicken broth (or 3 cups low-sodium chicken stock mixed with 4 cups water)

Recipe

• 1 melt butter in a large flameproof casserole and cook the onion over low heat for 5 minutes.
• 2 add the mushrooms, salt and pepper and continue cooking 5 minutes longer or until the mushrooms release their liquid.
• 3 turn up the heat and cook, stirring constantly, until the moisture in the mushrooms evaporates.
• 4 add the rice and stir it for a few minutes or until the grains are transparent.
• 5 pour in the stock or stock mixed with water and bring to a boil.
• 6 lower the heat, cover the pan and cook the rice for 20 minutes or until all the liquid is absorbed (if you have a heat diffuser, set the pan on it to prevent the bottom from scorching).
• 7 transfer half the rice to a plastic container (save for making turkey fried rice).
• 8 serve remaining rice at once.