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–+ servings

Mushroom Rice Pilaf

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Serves: 8 servings
Prep Time: 10 minutes
Cooking Time: 50 minutes
Total Time: 1 hour

Ingredients

  • 1 ½ cups Basmati rice
  • 2 ½ cups low-sodium vegetable broth
  • 16 oz baby bella mushrooms sliced
  • 8 oz shredded carrots
  • 2 yellow onions diced
  • ⅓ cup olive oil
  • 2 cloves garlic crushed
  • 1 tbsp dry dill
  • 1 tsp salt
  • ½ tsp black pepper
  • ¼ tsp cumin
  • ¼ tsp turmeric

Top with

  • ⅓ cup slivered almonds
  • ½ cup parsley finely chopped

Directions

  1. Heat a pot with the olive oil on medium heat. I suggest a pot that’s around 3-4 qts deep.
  2. Add in the crushed garlic and diced onions. Saute together on medium heat for about 5-6 minutes.
  3. Add in the sliced mushrooms with a pinch of salt. Cook for a total of 15-20 minutes, stirring every couple of minutes until the mushrooms brown and release all of their liquid. If the mushrooms stick to the bottom of the pan at any point, pour in a couple of tablespoons of water to deglaze the pan.
  4. Once the mushrooms cook down, add in the shredded carrots, rice and spices with an extra tbsp of olive oil. Toss together.
  5. Pour in the vegetable broth, cover the pot and bring it to a boil. Once boiling, reduce the heat to a low flame and simmer for 25-30 minutes. Remove the pot from the heat and let the rice rest for 10 minutes.
  6. Once the rice rests, fluff it with a fork and mix in the almonds and chopped parsley