Mushroom Pasta Pilaf

Mushroom Pasta Pilaf created by DailyInspiration

This recipe is based on one from Rachael Ray, but I changed it around quite a bit to suite our tastes and what I had on hand. Anyway, this works on its own as a main dish or as a side dish with beef or chicken. It's quite hearty!

Ready In:
30mins
Serves:
Units:

ingredients

directions

  • In large saute pan with a tight-fitting cover, sauté broken pasta in aabout 1 tablespoon extra virgin olive oil over medium-low heat until golden. Remove and reserve.
  • Add onion and saute until tender. Add garlic and saute 1 minute.
  • Add mushrooms and saute until tender and liquid they give off cooks off.
  • Season mixture to taste with sea salt and freshly ground black pepper.
  • Add broth and 1 cup plain water, worcestershire sauce and wine. Stir until blended. Bring to a boil. Reduce heat to simmer. Cover and cook over medium-low heat until liquid is absorbed, about 15 - 20 minutes. If pasta is not al dente at end of cooking time, add 1/2 cup water and cook, covered, until absorbed. If some liquid remains, uncover and reduce over medium heat, stirring often, until liquid is evaporated.
  • Just before serving, drizzle greens with about 2 to 3 teaspoons olive oil and 2 to 3 teaspoons lemon juice to taste. Toss very gently.
  • Serve pasta in bowls, topped with dressed greens and sprinkled with toasted almonds. Optional: Sprinkle with grated blend of parmesan and romano cheese.
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RECIPE MADE WITH LOVE BY

@Jainagirl
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@Jainagirl
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"This recipe is based on one from Rachael Ray, but I changed it around quite a bit to suite our tastes and what I had on hand. Anyway, this works on its own as a main dish or as a side dish with beef or chicken. It's quite hearty!"
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  1. DailyInspiration
    Mushroom Pasta Pilaf Created by DailyInspiration
    Reply
  2. DailyInspiration
    We are mushroom lovers and this pilaf was really delicious. Made as directed with the exception that I left out the arugula salad. We did; however, serve this dish with a separate side salad and it made a really nice light dinner. Made for Spring PAC, 2014.
    Reply
  3. Jainagirl
    This recipe is based on one from Rachael Ray, but I changed it around quite a bit to suite our tastes and what I had on hand. Anyway, this works on its own as a main dish or as a side dish with beef or chicken. It's quite hearty!
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