Mushroom Rice Pilaf

Fluffy rice toasted in butter, then steamed with onion and sautéed mushrooms. Serve alongside meat or chicken, or on its own.

Ingredients

• 400 g (2 cups) white rice
• 750 g (3 cups) hot water
• 300 g mushrooms
• 50 g butter
• 20 g (1 1/2 tbsp) olive oil
• 80 g (1 small) onion
• 10 g (2 tsp) salt
• 2 g (1 tsp) black pepper

Instructions

1. 1

   Rinse the rice several times until the water runs clear and drain; slice the mushrooms small and finely chop the onion.

2. 2

   Heat the olive oil in a pan over high heat and sauté the mushrooms for 6-7 minutes until their liquid evaporates and they color lightly; set aside.

3. 3

   Melt the butter in a pot and cook the onion over medium heat for 3-4 minutes until softened.

4. 4

   Add the rice and toast, stirring constantly, for 4-5 minutes until the grains turn translucent at the edges.

5. 5

   Add the mushrooms, hot water, salt and pepper; bring to a boil, then cover and cook over low heat for 15-17 minutes until the water is absorbed.

6. 6

   Remove from the heat, place a clean kitchen towel under the lid and let it steam for 10 minutes; fluff and serve.

Nutrition

Per serving