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Member recipe

Mushroom Rice Pilaf

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Serves 6

Delicious side dish of rice infused with the flavors of mushrooms and almonds. Perfect with beef.

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  • 2 Tbs olive oil
  • 2 Tbs butter
  • 1/4 cup onions, brunoise dice
  • 56g mushrooms, wiped clean and thinly sliced
  • 1 cup rice
  • 2 cups chicken stock, or if a very gelatinous stock, use 1 cup each stock and water
  • 1 1/2 tsp salt
  • 1/3 cup sliced almonds, sauteed in 2 Tbs butter
  • 2 TBS parsley, washed, dried and finely chopped
  • Salt and pepper to taste


    1. In a heavy saucepan, heat the oil and butter, add the onion and mushrooms and sauteed until soft and translucent.
    2. Pour in the rice and stir to coat the granules well. Cook until the edges of the rice grains have turned translucent, but not toasted.
    3. Add the stock and salt. Cover the pan tightly, placing a sheet or two of paper toweling under the lid, reduce the heat to low and cook until all the liquid has evaporated and grains are tender.
    4. Correct the seasonings. Toss the rice with a fork and fold in the sauteed almonds and parsley.

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