Wednesday, November 14, 2012

Rice and Mushroom Pilaf

First recorded July, 2008. Revised November, 2012. The dish takes its flavor from the mushroom-scented oil that is forced out of the mushrooms and into the rice as it cooks. 
2 oz (60 ml) olive oil, divided
6 oz (180 g) brown button (baby bella) mushrooms, thinly sliced
1 T (15 ml) minced garlic
2 c (500 ml) long-grain white rice
3 c (750 ml) hot chicken stock (or vegetable/mushroom stock if vegan)
1 t (5 ml) salt
Heat half the oil in a heavy 10-inch (25 cm) skillet on medium high. When it shimmers, add the mushrooms. Stir as they cook until well browned and beginning to shrivel (5 to 6 minutes). Add the rice and the remainder of the oil, and mix to coat. Continue to heat, turning often. When rice turns milky, add the garlic and heat briefly, until fragrant. Stir in the salt and the stock all at once. Lower heat, and boil uncovered slowly, until the liquid drops to the level of rice but before volcanoes appear. Stir once only, and cover. Lower heat to simmer for 20 minutes. Fluff, and let steam covered off heat for 5 minutes before serving. Serves 6 to 8. Good side for pan-roasted pork chops.