Best Basmati Mushroom Pilaf Recipes
BASMATI & MUSHROOM PILAF
This is another one from my mother. I haven't made it myself, but I have eaten plenty of it-- it is sooooo good. I am not big on nuts, but it really does taste good to have the almonds in there.
Provided by TexasKelly
Categories Rice
Time 30m
Yield 3 cups
Number Of Ingredients 9
Steps:
- In heavy 2 quart saucepan (with a ice tight lid), saute uncooked rice and garlic in butter until rice is lightly browned.
- Add mushrooms and saute for 2 more minutes.
- Add stock, salt and pepper.
- Bring to a boil.
- Cover and reduce heat.
- Simmer for 20 minutes or until water is absorbed.
- Stir in almonds and parsley.
Nutrition Facts : Calories 510, Fat 23.8, SaturatedFat 6.7, Cholesterol 25.1, Sodium 758.6, Carbohydrate 60.7, Fiber 5.7, Sugar 5.5, Protein 16.6
MUSHROOM AND BROWN BASMATI RICE PILAF
Ingredients Chestnut Mushrooms (sliced)(full pack) 1 onion (sliced) 2 garlic cloves (crushed) Olive oil (I would use a mix of the normal stuff and the extra virgin stuff) 180g Brown Basmati Rice 450ml Vegetable Stock 4 Cardomon pods (lightly bruised ;-) Directions Heat oil (about 2 tablespoons) and chuck in the garlic, mushrooms and onions. Cook for 5 mins then add the rice, stock and Cardomon pods Give it all a good stir - stick the lid on and cook it for about 25 minutes on a low heat (check it after about 15 - 20 minutes to make sure there is still liquid in it so it doesn't burn - if it has dried out just stick a bit of hot water in)
Provided by pars61
Time 40m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Heat oil (about 2 tablespoons) and chuck in the garlic, mushrooms and onions. Cook for 5 mins then add the rice, stock and Cardomon pods
- Give it all a good stir - stick the lid on and cook it for about 25 minutes on a low heat (check it after about 15 - 20 minutes to make sure there is still liquid in it so it doesn't burn - if it has dried out just stick a bit of hot water in)
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