Best Brown Rice Mushroom Pilaf Recipes

QUICK BROWN RICE AND MUSHROOM PILAF

Steps:

• Heat oil in medium saucepan on medium heat. Add onions and celery; cook 3 minutes or until crisp-tender, stirring occasionally.
• Add mushrooms; cook 3 minutes or until mushrooms are tender, stirring occasionally. Add broth; stir. Bring to boil.
• Stir in rice; cover. Reduce heat to medium-low; simmer 5 minutes. Remove from heat; let stand 5 minutes. Add walnuts and parsley; mix lightly.

BROWN RICE MUSHROOM PILAF

Steps:

• Brown chopped onion and sliced mushrooms in a large saucepan with the olive oil, about 5 minutes.
• Add brown rice and stir to coat in oil.
• Add chicken broth.
• Bring to a boil, then simmer for about 45 minutes or until all liquid is absorbed.

MUSHROOM AND BROWN BASMATI RICE PILAF

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)

QUICK BROWN RICE AND MUSHROOM PILAF

Steps:

• Heat oil in medium saucepan on medium heat. Add onions and celery; cook 3 min. or until crisp-tender, stirring occasionally.
• Add mushrooms; cook 3 min. or until mushrooms are tender, stirring occasionally. Add broth; stir. Bring to boil.
• Stir in rice; cover. Reduce heat to medium-low; simmer 5 min. Remove from heat; let stand 5 min. Add walnuts and parsley; mix lightly.

BROWN RICE-MUSHROOM PILAF

Steps:

• In a medium saucepan bring 1-1/2 cups vegetable broth (or water or chicken broth) to a boil; add in rice cover with a tight-fitting lid; reduce heat to medium-low and cook rice for about 45 minutes or until tender (the rice may take longer than stated time) fluff with fork and set aside (keep lid on to keep rice warm).
• Heat oil or butter over medium heat in a large skillet.
• Add in onions and saute for 5 minutes.
• Add in garlic and diced carrots; saute for 2 minutes.
• Add in sliced mushrooms to the skillet and cook stirring until they release their moisture and are slightly browned (about 10-12 minutes).
• Add in frozen peas and cook stirring 1 minute.
• To the skillet with the veggies add in eggs; stir constantly until cooked.
• Remove the skillet from heat, then add in the cooked rice and almonds; toss until combined with vegetables.
• Season with salt and black pepper.
• Serve with soy sauce if desired.