Brown Rice Pilaf With Mushrooms, Almonds and Cranberries
"A nice side dish. You can use just abut any type of rice for this recipe....just adjust the cooking time."
- Ready In:
- 1hr 5mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 2 teaspoons olive oil
- 2 cups mushrooms, finely chopped
- 1 cup red onion, minced
- 1 teaspoon garlic, minced
- 1 cup whole grain brown rice
- 1⁄2 teaspoon salt
- 1⁄4 cup dried cranberries, chopped
- 1⁄4 cup slivered almonds, toasted, chopped
- 2 teaspoons parsley, chopped
- 1 teaspoon 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.
