Rice Pilaf With Mushrooms
|Brown rice||2 Cup (32 tbs)|
|Water||4 1⁄2 Cup (72 tbs)|
|Onion||1 Medium, chopped|
|Olive oil||1 Tablespoon|
|Savory||1 Teaspoon, dried|
|Dried thyme||1 Teaspoon|
|Garlic powder||1⁄2 Teaspoon|
|Black pepper||1 Dash|
Cook the rice and water until the rice is tender and the liquid is absorbed, about 50 minutes: Set cooked rice aside.
Prepare the mushrooms by rinsing, wiping dry and slicing thinly.
Heat a large skillet and add the oil, tilting pan so the bottom is coated.
Put in the chopped onion and stir fry about 5 minutes over medium high heat.
Add the mushrooms and cook and stir a few minutes until mushrooms begin to brown.
Sprinkle mushrooms with the herbs, salt and pepper.
Remove pan from heat and combine the onions and mushrooms with the cooked rice, mixing well.
Heap the mixture into a pretty baking dish.
If made ahead, keep covered.
Warm in a moderate oven or microwave until the rice is hot before serving.