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Mushroom Rice Pilaf

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Ingredients
  Water 3 1⁄2 Cup (56 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Converted white rice 1 1⁄2 Cup (24 tbs)
  Chicken-bouillon cubes 2 , crumbled
  Mushroom stems 1 Cup (16 tbs), chopped
  Salt 3⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Parsley 1 Tablespoon, finely chopped
Directions

GETTING READY
1. Preheat an oven to 187.5 (375F).
2. In a sauce pan, place water for boiling.

MAKING
3. In an oven proof casserole pot, add butter.
4. Once melted, add rice and mix well.
5. Sauté on a medium flame for 10 minutes, while stirring continuously, till the rice turns pale brown in colour.
6. Add chicken cubes, mushrooms, boiling water, salt and pepper and mix well.
7. Cover with lid and place in preheated oven.
8. Bake for 40 minutes or till all the water is absorbed and rice is cooked.
9. Once baked, transfer contents on to a serving platter. Using a fork, separate rice grains so they are evenly spread out.

SERVING
10. Serve hot, sprinkled with parsley.

TIPS
When using mushroom stems in the recipe, do not discard mushroom caps. Use it to make stuffed mushrooms or slice thinly and use in fillings, toppings etc.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Rice, Mushroom
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
55 Minutes
Ready In: 
65 Minutes
Servings: 
6

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