Mushroom Rice Pilaf
From the book The Basic Gourmet Entertains by Diane Morgan, Dan Taggart, and Kathleen Taggart
| Serves | 10 |
Introduction
For this pilaf we use basmati rice, the nutty-flavored, long-grain rice grown in India and surrounding areas. Texas has also been a producer, with the rice labeled “Texmati.” We love this rice not only for its flavor, but also for its firm texture. More and more, this rice is available in well-stocked supermarkets. If you can find the brown button mushrooms called cremini, buy them. They have a more pronounced earthy flavor than white button mushrooms and will enhance the pilaf. You can substitute white button mushrooms or, if you like, use morel, shiitake, or chanterelle mushrooms, or a combination.
Ingredients
| 2½ | cups basmati rice | |
| 5 | Tbsp. vegetable oil | |
| 1 | large yellow onion (about 10 ounces), peeled and finely chopped | |
| 2 | cloves garlic, peeled and minced | |
| 1 | lb. fresh cremini mushrooms, wiped or brushed clean, stems trimmed, and sliced | |
| 1 | Tbsp. fresh thyme leaves or 2 teaspoons dried thyme | |
| 2 | tsp. salt | |
| 3½ | cups Chicken Stock or 1¾ cans (16 ounces each) low-sodium chicken broth | |
| ½ | cup minced fresh parsley |
Steps
- Preheat oven to 325°F. Place rice in a medium mixing bowl, cover with cold water, and swish rice around with your hands. Drain water by tilting bowl and holding back rice with your hand. Repeat 2 more times. On the final washing, drain rice very well, and set aside.
- Heat a straight-sided, 6-quart frying pan with ovenproof handles over medium-high heat. When hot, add oil. Tilt pan to spread oil, then add onion and garlic. Sauté, stirring frequently, until onion begins to soften, about 3 minutes. Add mushrooms and sauté for 3 to 4 minutes. Add thyme, salt, and rice, and sauté, stirring constantly, until rice is coated with oil and turns whitish, 2 to 3 minutes. Add stock or broth, raise heat to high, and cook, uncovered, until all stock or broth on surface of rice disappears and small holes form, about 5 minutes. Cover pan with a tight-fitting lid and place in preheated oven for 20 minutes. Taste rice; it should be tender, but still slightly firm. Bake longer if necessary.
- When ready to serve, stir minced parsley into rice and transfer to a serving bowl.
Notes
- The rice reheats well if made ahead. Warm in a pre-heated 300°F oven or covered in a microwave.
This content is from the book The Basic Gourmet Entertains by Diane Morgan, Dan Taggart, and Kathleen Taggart.