Name: Mushroom Rice Pilaf
Total time: 25 min
Yield: Serves 6
Cuisine: French

2 Tbs olive oil
2 Tbs butter
1/4 cup onions, brunoise dice
56g mushrooms, wiped clean and thinly sliced
1 cup rice
2 cups chicken stock, or if a very gelatinous stock, use 1 cup each stock and water
1 1/2 tsp salt
1/3 cup sliced almonds, sauteed in 2 Tbs butter
2 TBS parsley, washed, dried and finely chopped
Salt and pepper to taste

Method

step 1
In a heavy saucepan, heat the oil and butter, add the onion and mushrooms and sauteed until soft and translucent.
step 2
Pour in the rice and stir to coat the granules well. Cook until the edges of the rice grains have turned translucent, but not toasted.
step 3
Add the stock and salt. Cover the pan tightly, placing a sheet or two of paper toweling under the lid, reduce the heat to low and cook until all the liquid has evaporated and grains are tender.
step 4
Correct the seasonings. Toss the rice with a fork and fold in the sauteed almonds and parsley.

Mushroom Rice Pilaf