Brown Rice and Mushroom Pilaf
| Brown Rice and Mushroom Pilaf | Print |
Recipe By: Alice Morrow
Brown Rice and Mushroom Pilaf
Ingredients
- 3 T. extra virgin olive oil
- ½ lb. small baby portabella mushrooms, quartered
- 6 green onions, thinly sliced
- Salt, black pepper
- 3 T. minced garlic
- 1 T. soy sauce
- 1 c. long-grain brown rice
- 1 c. chicken broth
- 1 c. water
- ¼ c. fresh lime juice
- Paprika, garnish
Instructions
- Preheat oven 350.
- In skillet, heat 2 T. of olive oil. Add the mushrooms and 4 of the chopped green onions. Season with salt and pepper and saute over moderate heat. Stir occasionally, until the liquid from the mushrooms evaporates and are browned.
- Add the rest of the olive oil and garlic and cook until golden.
- Stir in soy sauce and rice.
- Add the broth and water and bring to a boil. Season with salt and pepper. Stir to mix well.
- Pour mixture into 9” square glass baking dish. Cover with foil and bake 45 minutes or until liquid is absorbed and rice is tender.
- Let the pilaf stand, covered out of the oven, about 10 minutes.
- Pour lime juice over pilaf and fluff with a fork. Taste for seasoning. Garnish with remaining chopped green onions and sprinkle with paprika.
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