Rice Pilaf With Mushrooms and Garlic
Simple and practically foolproof, pilaf is a popular side dish because it has a lot more flavor than steamed or boiled rice. You can produce excellent pilaf with common long-grain white rice, and brown rice works well too. If using brown rice, follow the recipe, simmering the rice for 40 minutes.
You can refrigerate pilaf for 2 days in a covered container. It keeps hot for about 30 minutes and reheats well. Warm it uncovered in a lightly buttered shallow baking dish in a 300-degree oven or heat it in the microwave.
From the story: Rice-Impaired? Try This Foolproof Pilaf
Melt 1 or 2 tablespoons of butter in a large, deep skillet over medium heat. Add the mushrooms, sprinkle them lightly with salt and pepper. Cook until tender, about 3 minutes. Remove the mushrooms and keep them warm.
Melt the remaining 2 tablespoons of butter in the pan over medium-low heat. Add the onion and cook, stirring occasionally, until it is soft but not brown, about 7 minutes. Add the garlic and rice and cook, stirring, until the grains turn milky white and are coated, about 2 minutes.
Add the broth, bay leaf, thyme and pepper to taste. Add salt to taste; if using water or unsalted broth, add 1 teaspoon at this point. Stir once and cover. Cook over low heat without stirring until the rice is just tender, about 18 minutes; taste a few grains to check. Let the rice stand, covered, for 10 minutes. Discard the bay leaf and thyme sprig. With a fork, fluff the rice lightly and stir in the mushrooms and chopped chives gently. Taste and adjust the seasoning. Serve garnished with thyme sprigs or whole chives, if desired.
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