Mushroom Rice Pilaf
1/2 lb. medium sized fresh mushrooms
1 small can chantrelles mushrooms
1 small onion
1/2 cup unsalted butter
1 cup long grain or basmati rice
2 cups chicken stock
1 tsp. salt
1 bay leaf
1/2 tsp. thyme
1/3 cup green scallions, chopped
Slice mushrooms and reserve. Drain chantrelles. Chop onion, saute in butter over medium-high heat with mushrooms. Remove onion and mushrooms leaving butter. Add rice, cooking and stirring until lightly browned. Add chicken stock, salt and seasonings. Bring to a boil, cover, reducing heat to a simmer and cook 20 minutes. Combine with mushroom mixture and chopped scallions. Season to taste and serve hot.
Serves 6 to 8
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1/2 lb. medium sized fresh mushrooms
1 small can chantrelles mushrooms
1 small onion
1/2 cup unsalted butter
1 cup long grain or basmati rice
2 cups chicken stock
1 tsp. salt
1 bay leaf
1/2 tsp. thyme
1/3 cup green scallions, chopped
Slice mushrooms and reserve. Drain chantrelles. Chop onion, saute in butter over medium-high heat with mushrooms. Remove onion and mushrooms leaving butter. Add rice, cooking and stirring until lightly browned. Add chicken stock, salt and seasonings. Bring to a boil, cover, reducing heat to a simmer and cook 20 minutes. Combine with mushroom mixture and chopped scallions. Season to taste and serve hot.
Serves 6 to 8
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