4-6
20 min
(No ratings yet)Step 1
Melt the butter in a large pan on medium-high heat.
Step 2
Add mushrooms; Cook, stirring for 3-4 minutes, or until tender.
Step 3
Add the rice and broth and bring to a boil.
Step 4
Cover, reduce the heat and simmer for 10 minutes. Remove from heat and let stand for 5 minutes.
Step 5
Stir in almonds and parsley, reserving 2 tablespoons of the almonds for garnish.
Rice pilaf (Pee-lah-f) is a rice-based dish cooked with vegetables or proteins, such as meat. This one-pan dish is cooked in broth with butter and spices. Though it originates in Asia, its popularity has given way to other dishes around the world, and it is often compared to dishes like paella from Spain and biryani from India.
For this version of pilaf, we’ve combined sliced mushrooms sautéed in butter with the nutty flavour of our 100% whole grain brown rice.
This dish can be served as a side dish alongside chicken breast or steak for your family get-together or weeknight meals. If you have frozen chicken breasts in the freezer, toss one on a baking sheet and cook it in the oven while you make this rice on the stove. You’ll have a complete meal ready in less than 30 minutes!
Are you feeding vegans or vegetarians? No problem! Substitute the butter for your choice of cooking oil, like olive or avocado and use vegetable broth instead of beef.
To toast nuts, spread them in a single layer on a baking sheet. Bake at 175°C for 8-10 minutes or until lightly browned. Once they are slightly browned, take them off the heat before they brown too much. You can skip the oven and use a non-stick pan to toast the almonds over low heat lightly.
Try our 15 Minute Savoury Rice Pilaf. It is a perfect side dish or snack.
With a twist on stir fry this Thai-inspired rice bowl is packed with flavour in every bite and is guaranteed to please.
