Rice Pilaf With Mushrooms

1. 1

   Melt butter in a large flameproof casserole and cook the onion over low heat for 5 minutes.

2. 2

   Add the mushrooms, salt and pepper and continue cooking 5 minutes longer or until the mushrooms release their liquid.

3. 3

   Turn up the heat and cook, stirring constantly, until the moisture in the mushrooms evaporates.

4. 4

   Add the rice and stir it for a few minutes or until the grains are transparent.

5. 5

   Pour in the stock or stock mixed with water and bring to a boil.

6. 6

   Lower the heat, cover the pan and cook the rice for 20 minutes or until all the liquid is absorbed (If you have a heat diffuser, set the pan on it to prevent the bottom from scorching).

7. 7

   Transfer half the rice to a plastic container (save for making turkey fried rice).

8. 8

   Serve remaining rice at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.