Brown Rice Wild Mushroom Pilaf
| 3 tbsp. | extra virgin olive oil | 45 mL |
| 1/3 cups | diced onion | 75 mL |
| 2/3 cups | diced cremini or shitake mushrooms | 150 mL |
| 1-1/2 tbsp. | minced fresh thyme | 20 mL |
| 1-1/2 tbsp. | minced fresh oregano | 20 mL |
| Kosher salt and pepper to taste | ||
| 2 cups | uncooked whole grain brown rice | 500 mL |
| 5 cups | broth, vegetable or chicken | 1.25 L |
| 3 oz. | toasted pine nuts | 75 g |
Heat the oil in a saucepan over medium heat. Add the onion and sauté for 3 minutes until tender. Add the mushrooms and herbs and sauté 3 minutes. Season with salt and pepper.
Add the rice and stir to coat; cook until the rice is lightly toasted, about 5 minutes. Add the broth, stir briefly to moisten the rice, bring to a simmer, cover with a tight fitting lid and bake in a 350 F oven for 40 minutes, or simmer over low heat for 20 minutes, until the broth has been absorbed. Toss in the pine nuts and adjust the seasoning.
Makes 12 servings.
Source www.riceinfo.com
*Use GF broth.
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