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Author Notes: I make pilaf all the time ( and probably change the recipe every time I make it). I thought about all the different options and so started with the basic recipe that we love. By adding one or two more ingredients at the end, you get three different tastes, therefore three pictures. We like it loaded! —inpatskitchen
Makes 4 to 6 servings
tablespoon olive oil
ounces sliced mushrooms ( your choice)
cup minced onion
cup diced celery
cup raw, long grain rice
cups chicken broth, plus a little more if needed ( depending on your oven)
teaspoon black pepper
tablespoons minced fresh dill
Chopped parsley for garnish ( optional)
2 - 3
handfuls of torn baby spinach leaves ( optional)
cup crumbled feta cheese ( optional)
- In a large saute pan, saute the mushrooms in the butter and oil over high heat, until the mushrooms brown.
- Lower the heat to medium and stir in the celery and onion, and saute until the onion softens.
- Stir in the cup of rice and continue to cook for a minute or two.
- Add the broth, pepper and dill and transfer to a medium baking dish.
- Bake, covered for 30 minutes at 350F. After 30 minutes remove cover and continue to bake another 10 ( at this point you might need to add a little more broth).
- Serve as is or garnished with the parsley...or stir in the spinach leaves and/or the feta.
- NOTE: I just realized with all the combinations available, it's pilaf more than 3 ways!
- This recipe was entered in the contest for Your Best Mushrooms