Onion And Mushroom Pilaf
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Onions||2 Large, sliced and separated into rings|
|Brown rice||1⁄4 Cup (4 tbs)|
|Mushrooms||1⁄2 Pound, sliced|
|Vegetable broth/Chicken broth||3 Cup (48 tbs)|
|Ground black pepper||1⁄2 Teaspoon|
|Snipped dill weed||1 Tablespoon|
|Chopped parsley||1⁄4 Cup (4 tbs)|
1. Heat the oil in a large heavy kettle or Dutch oven and saute the onion rings over medium-low heat until golden, stirring often.
2. Add the rice and mushrooms and cook, stirring, for 3 minutes longer. Add the broth, salt, pepper, and dill, bring to a boil, and simmer for 45 minutes, or until the rice is tender. Stir in the parsley.