This was a very nice side dish. For dietary reasons, I reduced the salt and used canola oil for the butter and only used 2 tsp with good results. I also added on small chopped onion which I sauteed along with the mushrooms. The toasted almonds definitely add to the pilaf and provided both a nice crunch and depth of flavor. I served this pilaf with broiled scallops and steamed grean beans. Thank you Texas Kelly for sharing the recipe.
I served this pilaf for my book club. I doubled the recipe and there was nary a grain left. This is the first time I've used basmati rice, and I'm a convert. I had large cremini mushrooms, so I chopped rather than sliced them. Other than that, the only change I made was to add chopped green onions with the parsley and almonds at the end. Thank your mom for the recipe Kelly, she made my dinner the star of the evening. Oh yeah, and the book was good too!