Mushroom Rice Pilaf
photo by Rita1652
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 1⁄8 - 1⁄4 cup butter or 1/4 cup olive oil
- 8 ounces sliced mushrooms
- 1⁄2 cup thinly sliced onion
- 10 -12 dried spaghetti noodles, broken into 1/2 inch pieces or 10 -12 orzo pasta
- 2 cups beef broth or 2 cups water
- 1 cup long grain white rice (rinsed till water is clear)
- 1 sprig fresh thyme
- salt & pepper
- 1⁄2 cup chopped toasted pecans
directions
- In butter, sauté mushrooms, onion and spaghetti noodles until noodles are browned.
- Add beef broth, rice and thyme sprig. Bring to a boil; reduce heat and simmer until all liquid is absorbed, about 20 minutes.
- Remove to serving bowl discard thyme & season with salt & pepper and garnish with pecans.
- For Vegetarian use the water not the beef broth.
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Reviews
-
This is such an easy recipe, SO delicious, and it reheats well in the microwave (always a plus when life’s hectic, and when isn’t it?) so it’s great for take-to-work lunches, all reasons why I will be making this often. I made it with orzo rather than spaghetti, I added 3 cloves of chopped garlic to the onions and I used some of Chef Kate’s delicious Roasted Vegetable Stock Recipe #143292 instead of the beef stock. Totally yummy! Just love mushrooms cooked with thyme. This dish would be particularly good on a winter’s day. I made a double quantity so that I had enough to make a batch of Risotto Cakes Recipe #133300, which will be great for easy lunches with salad over the next few days. Thanks for sharing!
RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey