Our savory rice pilaf dish using whole grain brown rice starts with mushrooms sautéed in butter and is cooked in beef broth and topped with toasted nuts.
Sauté freshly sliced mushrooms for this rice pilaf recipe using our 100% whole grain brown rice. Top with toasted almonds and you’ve got the perfect side dish!
Melt the butter in a large skillet on medium-high heat. Add mushrooms; Cook, stirring for 3-4 minutes, or until tender.
Add the rice and broth and bring to a boil.
Cover, reduce the heat and simmer for 10 minutes. Remove from heat and let stand for 5 minutes.
Stir in almonds and parsley, reserving 2 tablespoons of the almonds for garnish.
Rice pilaf (Pee-lah-f) is a rice-based dish cooked with vegetables or proteins, such as meat. This one-skillet dish is cooked in broth with other ingredients like butter and spices. Thought to originate in Asia, its popularity has given way to other dishes around the world and it is often compared to dishes like paella from Spain and biryani from India.
For this version of pilaf, we’ve combined sliced mushrooms sautéed in butter with the nutty flavor of our 100% whole grain brown rice.
This dish can be served as a side dish alongside chicken breast or steak for your family get together or weeknight meals. If you have frozen chicken breasts in the freezer, toss one on a baking sheet and cook it in the oven while you make this rice on the stove. You’ll have a complete meal ready in less than 30 minutes!
Feeding vegans or vegetarians? No problem! Simply substitute the butter for your choice of cooking oil like olive or avocado and use vegetable broth instead of beef.
To toast nuts, spread them in a single layer on a baking sheet. Bake at 350°F for 8-10 minutes, or until lightly browned. You can also skip the oven and use a nonstick skillet to lightly toast the almonds over low heat. Once they are slightly browned, make sure to take them off the heat before they brown too much.