Basmati & Mushroom Pilaf

READY IN: 30mins
Recipe by TexasKelly

This is another one from my mother. I haven't made it myself, but I have eaten plenty of it-- it is sooooo good. I am not big on nuts, but it really does taste good to have the almonds in there.

Top Review by BonnieZ

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.

Ingredients Nutrition

Directions

  1. In heavy 2 quart saucepan (with a ice tight lid), saute uncooked rice and garlic in butter until rice is lightly browned.
  2. Add mushrooms and saute for 2 more minutes.
  3. Add stock, salt and pepper.
  4. Bring to a boil.
  5. Cover and reduce heat.
  6. Simmer for 20 minutes or until water is absorbed.
  7. Stir in almonds and parsley.

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