January 14, 2012

Mushroom Rice Pilaf

An easy side dish recipe that goes well with almost anything.
main-rice pilaf

3 cups rice
1 medium onions
1 lb. white champion mushrooms 
2 cups carrots and peas,  frozen veggies mix
1 tsp salt
1 tsp paprika
1/2 tsp black pepper
3 tbsp. vegetable oil
1 tbsp. Vegeta Seasoning or similar seasoning
2 tbsp. fresh parsley, chopped

Place rice in a pot and cover with 6 cups of water. Add 1/2 tsp of salt and 1 tablespoon  of vegetable oil.  Bring it to a boil, then turn heat to low and cook covered for 15 minutes. Set aside.

Meanwhile prepare mushroom; After scrubbing and washing, cut each mushroom in two, then slice them across. ( you can chop them even more, but just know, they are shrinking as they cook). Set aside.

Chop onions and sauté with 2 tablespoons  of oil and a splash of water until glossy.

Add sliced mushrooms, paprika, salt, seasonings. Cook for 5 minutes; add the frozen veggies and cook  until the veggies done.  Stir in the chopped parsley. Add cooked rise and stir gently to mix. Cover and remove from heat. Let stand for 10 minutes.

Serves: 8-10 people

Preparation time: 50 minutes

Leia’s Culinary Treasures

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