Mushroom Rice Pilaf
This is the easiest mushroom rice pilaf you can make. The rice turns out perfectly tender every time, with no risk of burning it, ready in about 40 minutes.
Ingredients
- 1 cup rice soaked in water for at least 1 hour
- 2 cups button mushrooms sliced
- 1 onion large, chopped
- 1 Tbsp oil
- 2 ½ cups water
- salt to taste
- ⅓ tsp ground pepper
Instructions
- Heat the oil in a large saucepan over medium heat. Saute the chopped onion and sliced mushrooms for 5 minutes.
- Drain the rice and add it to the saucepan. Stir to coat it in the oil.
- Add the water, salt and ground pepper.
- Bring to a boil, then simmer for 20 minutes. Remove from heat and cover with a lid. Let it rest until all the liquid is absorbed.
Notes
This is the failproof method for rice pilaf: simmer for just 20 minutes, then cover with a lid and remove from heat. The rice absorbs all the liquid so it never burns. Finish with fresh chopped parsley and store leftovers in an airtight container in the fridge for up to 3 days.