Rice pilaf, rice browned first then cooked in stock with mushrooms, onions, and toasted pine nuts.
- Up to 4 cups of chicken or vegetable stock (vegetable stock for vegetarian option, gluten-free stock for gluten-free version), depending on the type of rice you are using, or a mixture of water and stock*
- 1/2 cup pine nuts
- 5 ounces shiitake, cremini, or button mushrooms, roughly chopped
- 1 Tbsp olive oil
- 2 cups long grain white rice
- 1/2 cup chopped green onions or yellow onions
- 2 teaspoons salt, plus more to taste
- 1/2 teaspoon ground black pepper, plus more to taste
- 2 Tbsp butter
- 1 cup (loosely packed) chopped arugula, watercress, or 1/2 cup chopped fresh parsley
* The amount of stock you use for this recipe is dependent on the type of rice you are using, and the cooking directions on the package of rice. For example, if your rice calls for 1 3/4 cups of liquid for 1 cup of rice, then use 3 1/2 cups of stock/water for the 2 cups of rice that this recipe calls for.
1 Measure out the stock according to the liquid requirements on your package of rice for 2 cups of rice. Place in a 2 quart sauce pan and bring to a simmer. While the stock is heating, prepare the pine nuts, mushrooms, and rice in the next three steps.
2 Heat a large sauté pan on medium high heat. Add the pine nuts. Toast, stirring occasionally until lightly browned and fragrant. Remove the pine nuts from the hot pan to a bowl, set aside.
3 Return the pan to the heat. Add the chopped mushrooms. Dry sauté the mushrooms (using no fat), stirring occasionally, until the mushrooms give off much of their moisture and begin to brown slightly. Remove the mushrooms from the pan, set aside (can add to the same bowl as the pine nuts.)
4 Add olive oil to the pan and increase the heat to high. Add the white rice, spreading the rice out in the pan and stirring to coat with the oil. Cook for a couple of minutes, stirring occasionally, until the rice begins to brown. Mix in the onions, and cook for a couple minutes more, until the onions soften and turn translucent. Add the pine nuts and mushrooms to the rice and remove from heat.
5 Carefully add the rice mixture to the saucepan with the hot stock. Mix in the salt and pepper. Bring to a simmer, reduce the heat, and cover the pan. Cook according the the rice package instructions, anywhere from 15 to 45 minutes, depending on the type of rice. Remove from heat and let sit covered for 10 minutes.
6 Stir in the butter and and chopped arugula, watercress, or parsley. Fluff up with a fork. Add more salt and pepper to taste.