Brown Rice Wild Mushroom Pilaf
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| Ingredients | Amounts |
|---|---|
| Extra virgin olive oil | 2 Tbsp. |
| Onion, diced | ¼ cup |
| Mushrooms (shiitake, oyster, or cremini), diced | ½ cup |
| Fresh thyme, minced | 1 Tbsp. |
| Fresh oregano, minced | 1 Tbsp. |
| Salt and pepper | to taste |
| U.S. long-grain brown rice | 1½ cups |
| Vegetable broth or water | 4 cups |
| Pine nuts, toasted | 2 oz. |
Method
- Heat the olive oil in a medium saucepan over medium heat. Add the onion and sauté for 3 minutes.
- Add the mushrooms and herbs, and sauté for another 3 minutes. Season with salt and pepper.
- Add the rice and stir to coat with the onion-mushroom mixture; cook until rice is lightly toasted.
- Add the broth, bring to a simmer, and cover with a tight-fitting lid.
- Bake at 350°F for 40 minutes, or until the pilaf is dry.
- Uncover, add pine nuts, and toss into pilaf. Adjust seasoning if necessary.