Mushroom And Brown Basmati Pilaf Recipes

BROWN BASMATI RICE PILAF RECIPE

Steps:

• In a medium saucepan over medium-low heat, heat the butter and olive oil. Add mushrooms and sauté until golden brown and tender, about 3 minutes.
• Add green onions and cook for 1 minute longer.
• Add brown rice and continue to cook, stirring, for about 3 minutes.
• Add chicken broth, salt, and thyme. Quickly bring to a boil. Reduce heat and simmer over low heat for about 45 to 55 minutes. Check and stir occasionally, adding the wine as needed.
• Add toasted pecans and freshly ground pepper.
• Stir and cook for another minute or two.

MUSHROOM AND BROWN BASMATI PILAF

Steps:

• Fry the garlic, onion and mushrooms in the butter for 5 minutes. Add the rice, stock and cardamon, cover and simmer for 25 minutes or until the stock is absorbed and the rice is tender. Mix the yoghurt with chives to serve.

BASMATI & MUSHROOM PILAF

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.

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.

HOME-STYLE BROWN RICE PILAF

Steps:

• Bring 1-1/2 cups water to boil, add rice. Bring contents back to a boil, cover the pot and simmer for 45-50 minutes, or until rice is tender.
• Approximately 20 minutes before rice is finished cooking heat the butter in a large skillet over medium heat. Stir in onions and saute them, stirring frequently until they soften. Add the garlic and carrots and continue stirring for 5 minutes.
• Place mushrooms inside of skillet and cook until mushrooms begin to brown, about 10 minutes. Add the chickpeas and cook 1 more minute.
• When the rice is finished cooking pour the eggs into the skillet and cook the mixture, stirring constantly until the eggs are cooked. Remove the skillet from the heat, stir in pepper, parsley, and nuts.
• Spoon the cooked rice into the skillet and stir well. Serve the pilaf hot with soy sauce on the side for added flavor.