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Mushroom Rice Pilaf

By lorenzaavila (GoodFood Community)
  • Preparation and cooking time
    • Total time
  • More effort
  • Serves 6
Delicious side dish of rice infused with the flavors of mushrooms and almonds. Perfect with beef.


  • 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


  • STEP 1
    In a heavy saucepan, heat the oil and butter, add the onion and mushrooms and sauteed until soft and translucent.
  • STEP 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.
  • STEP 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.
  • STEP 4
    Correct the seasonings. Toss the rice with a fork and fold in the sauteed almonds and parsley.

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