Brown Rice Mushroom Pilaf Recipes

EASY MUSHROOM RICE PILAF

Steps:

• Combine all ingredients in 3-quart saucepan.
• Bring to boil.
• Reduce heat to low.
• Cover and simmer for 50 minutes.
• Remove from heat and let stand, covered for 10 minutes.
• Stir and serve immediately.
• ENJOY!

BROWN RICE-MUSHROOM PILAF

Steps:

• In a medium saucepan bring 1-1/2 cups vegetable broth (or water or chicken broth) to a boil; add in rice cover with a tight-fitting lid; reduce heat to medium-low and cook rice for about 45 minutes or until tender (the rice may take longer than stated time) fluff with fork and set aside (keep lid on to keep rice warm).
• Heat oil or butter over medium heat in a large skillet.
• Add in onions and saute for 5 minutes.
• Add in garlic and diced carrots; saute for 2 minutes.
• Add in sliced mushrooms to the skillet and cook stirring until they release their moisture and are slightly browned (about 10-12 minutes).
• Add in frozen peas and cook stirring 1 minute.
• To the skillet with the veggies add in eggs; stir constantly until cooked.
• Remove the skillet from heat, then add in the cooked rice and almonds; toss until combined with vegetables.
• Season with salt and black pepper.
• Serve with soy sauce if desired.

BROWN RICE MUSHROOM PILAF

Steps:

• Brown chopped onion and sliced mushrooms in a large saucepan with the olive oil, about 5 minutes.
• Add brown rice and stir to coat in oil.
• Add chicken broth.
• Bring to a boil, then simmer for about 45 minutes or until all liquid is absorbed.

QUICK BROWN RICE AND MUSHROOM PILAF

Steps:

• Heat oil in medium saucepan on medium heat. Add onions and celery; cook 3 min. or until crisp-tender, stirring occasionally.
• Add mushrooms; cook 3 min. or until mushrooms are tender, stirring occasionally. Add broth; stir. Bring to boil.
• Stir in rice; cover. Reduce heat to medium-low; simmer 5 min. Remove from heat; let stand 5 min. Add walnuts and parsley; mix lightly.