Mushroom Rice Pilaf
|Butter/Margarine||1⁄4 Cup (4 tbs) (1/2 stick)|
|Converted white rice||1 1⁄2 Cup (24 tbs)|
|Chicken bouillon cubes||2 , crumbled|
|Ground pepper||1⁄4 Teaspoon|
|Dried thyme leaves||1 Dash|
|Chopped fresh mushrooms||1 1⁄2 Cup (24 tbs)|
|Boiling water||3 1⁄2 Cup (56 tbs)|
|Chopped parsley||1 Tablespoon|
1 Preheat the oven to 375F.
2 In a 1 1/2-quart flameproof casserole, melt butter.
3 Add in rice and saute, stirring, until lightly browned for about 10 minutes.
4 Add in the bouillon cubes, salt, pepper, thyme, mushrooms and boiling water.
5 Stir well to combine.
6 Cover tightly, and bake, for 40 minutes or until rice is tender and the liquid is absorbed.
7 Fluff up pilaf with a fork.
8 Transfer to a serving platter and serve sprinkled with chopped parsley.