Saturday, September 6, 2014

mushroom rice pilaf

dinner was on the simple side but so delicious, i had to share! our csa had organic cremini mushrooms for sale and i wanted to use them in a way that was new to me but not too involved.

on my recipe search this fresh mushroom rice pilaf caught my eye. i've made a million rice and veggie dishes but have never cooked everything together in a seasoned broth. what a difference!

the recipe was doubled and adjusted a little to suit our tastes and cooking method (rice cooker). good thing i jotted my changes down because this tasty recipe is bound to make the rounds!

mushroom rice pilaf

4 cups sliced cremini mushrooms
2 cups seasoned stock of your choice
1 1/3 cup white or brown rice, rinsed
1/2 cup chopped green bell pepper
3 garlic cloves, minced
1-2 T extra virgin olive oil
salt and pepper to taste

in a pressure cooker, saute olive oil, garlic, mushrooms and green peppers about five minutes, stirring occasionally. pour in your stock and rice, lock the lid and bring the rice cooker to pressure for seven minutes. turn off the heat, but don't remove the lid.

set the timer and allow the pressure cooker to sit for fifteen minutes. (this is a trick i learned to conserve fuel. so much heat is locked inside that the rice will continue to cook). at the end of fifteen minutes remove the lid and serve your yummy pilaf with sliced green onion and fresh basil.

soon we should be getting winter squash from the csa. can't wait to try something like this acorn squash with wild rice pilaf for fall!


No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...