Brown Rice Pilaf With Mushrooms, Almonds and Cranberries
- Ready In:
- 1hr 5mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 9.85 ml olive oil
- 473.18 ml mushrooms, finely chopped
- 236.59 ml red onion, minced
- 4.92 ml garlic, minced
- 236.59 ml whole grain brown rice
- 2.46 ml salt
- 59.14 ml dried cranberries, chopped
- 59.14 ml slivered almonds, toasted, chopped
- 9.85 ml parsley, chopped
- 4.92 ml lemon zest, grated
directions
- Heat olive oil in a medium pan over medium high heat. Add mushrooms, onions and garlic. Cook and stir until vegetables begin to soften, about 3 minutes.
- Stir in rice. Cook for 1 minute. Add broth and salt. Bring to a boil. Reduce heat to low and simmer, covered, for about 45 - 50 minutes.
- Remove from heat. Stir in cranberries, nuts, parsley and lemon zest. Let stand, covered, for 10 minutes before serving.
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Tweaks
-
You are missing the amount of broth to use in the ingredient list. Unfortunately the rest of the ingredients were prepped so I took a shot at 1.5 cups and ended up with dried out, undercooked, very burned rice after 35 minutes. It’s a shame, as it sounded like it would have been tasty had it been made correctly.