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Rice Pilaf with Mushrooms and Pine Nuts
Rice Pilaf with Mushrooms and Pine Nuts
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Cook Time:
60 minutes
Total Time:
60 minutes
Mushroom and pine nut rice pilaf cooked in flavorful stock with onions.
Ingredients:
  • Up to 4 cups chicken or vegetable stock (vegetable stock for vegetarian option, gluten-free stock for gluten-free version), depending on the type of rice you are using, or mixture water and stock*
  • 1/2 cup pine nuts
  • 5 ounces shiitake, cremini, or button mushrooms, roughly chopped
  • 1 tablespoon extra virgin olive oil
  • 2 cups long grain white rice
  • 1/2 cup green onions or yellow onions, chopped
  • 2 teaspoons salt, plus more to taste
  • 1/2 teaspoon ground black pepper, plus more to taste
  • 2 tablespoons butter
  • 1 cup (loosely packed) arugula, watercress, or 1/2 cup fresh parsley, chopped
Instructions:
  • Warm the stock: Measure out the stock needed for 2 cups of rice as indicated on the rice package. Pour it into a 2-quart saucepan and gently bring it to a simmer. Meanwhile, move on to prepping the pine nuts, mushrooms, and rice in the following steps.
  • Toast the pine nuts until lightly browned and fragrant: Heat a large sauté pan over medium-high heat, add the pine nuts, and stir occasionally. Transfer the toasted pine nuts to a bowl and set aside.
  • Return the pan to the heat, add chopped mushrooms, and sauté them dry until they release moisture and slightly brown. Remove the mushrooms from the pan and set aside (can add to the same bowl as the pine nuts).
  • Achieve golden perfection by stirring white rice in a hot pan with olive oil until it browns beautifully.
  • Mix in the onions and cook until softened and translucent. Stir in the pine nuts and mushrooms, then remove from heat.
  • Add the rice mixture to the hot stock in the saucepan, season with salt and pepper, then simmer, covered, according to rice package instructions, usually around 15 to 45 minutes. Let it sit covered for 10 more minutes before serving.
  • Incorporate butter and vibrant greens: Mix in butter along with chopped arugula, watercress, or parsley. Fluff with a fork before adjusting seasoning with additional salt and pepper to your liking.

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