Mushroom And Parsley Pilaf – a delicious recipe with basmati rice, olive oil, butter, onions, garlic, portobello mushrooms. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Place rice in a sieve and rinse under cold, running water until water runs clear. Drain well and set aside.
2
Heat oil and butter in a medium saucepan on medium heat. Saute onion for 10 mins, until onion is soft and starting to brown.
3
Increase heat to high, add garlic and mushrooms, and cook, stirring frequently, for 5 mins, until mushrooms are tender.
4
Add rice and stir for 30 seconds, until coated. Add stock and bring to a boil. Reduce heat to low; cover with a tight-fitting lid and simmer for 10-12 mins, until all stock has been absorbed.
5
Remove from heat and let stand (without lifting lid) for 5 mins. Add parsley and stir gently with a fork to incorporate evenly and separate grains. Serve immediately.
625
kcal
Calories
16
g
Fat
63
g
Carbs
55
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 1/2 cups basmati rice, 1 tbsp olive oil, 2 tbsp butter, 2 None onions, chopped, and more.
Yes, Mushroom And Parsley Pilaf falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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