Easy Mushroom Rice Pilaf

Easy Mushroom Rice Pilaf

 

On the back of the Lundgren's short grain brown rice package, Brennan found a recipe for easy mushroom rice pilaf.  He cut it off the package and I tucked in away in my thick file of recipes-to-try.

 

When Thomas was gone last week to camp, it was a great time.  Thomas does not like mushrooms, so he wouldn't miss out.

 

Brennan and I picked out a box of fresh shiitakes to try with this recipe.  I've read that button mushrooms don't have the same nutritional properties that other mushrooms have, plus shiitakes are "meatier", and I like them the best.  You could use any mushrooms here.

 

So, my first attempt at this dish didn't work great.  The directions stated to put all the ingredients in a pot, bring to a boil, then simmer covered for 50 minutes.  I think the mushrooms soaked up too much of the broth.  I kept adding more, and adding more, but it took much longer than 50 minutes.  The dish was still good, but let me share with you what I did to make it much faster the second time I made it.

 

I soaked the rice in a bowl, covered with a dishcloth, for 6 hours.  You could also do this overnight.  Then I drained the rice and followed the directions - much, much better.  The rice cooked well and I didn't have to add any extra broth.  It was delicious.

And with only a few ingredients that I usually have on hand - mushrooms, brown rice, fresh parsley, broth, garlic, olive oil, pepper - it is definitely an Easy recipe.

Double click to print as a 5x7 recipe card.

 

Enjoy!