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Mushroom Rice Pilaf

Western.Chefs's picture
Ingredients
  Butter/Margarine 1⁄4 Cup (4 tbs) (1/2 stick)
  Converted white rice 1 1⁄2 Cup (24 tbs)
  Chicken bouillon cubes 2 , crumbled
  Salt 3⁄4 Teaspoon
  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
Directions

GETTING READY
1 Preheat the oven to 375F.

MAKING
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.

SERVING
7 Fluff up pilaf with a fork.
8 Transfer to a serving platter and serve sprinkled with chopped parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Rice
Interest: 
Party
Preparation Time: 
5 Minutes
Cook Time: 
65 Minutes
Ready In: 
70 Minutes
Servings: 
6

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