Rice is an incredibly versatile grain…not only can it be used in both sweet and savory dishes, it can also be prepared in a million different ways. I was trying to come up with a great way to use rice as a side dish for everyday cooking. I finally got the right combination of ingredients to create a tasty, hearty rice dish that complements just about any meat — chicken, beef, lamb, pork, etc. It’s the perfect rice pilaf recipe.
The trick is to create a base of flavors that infuse the rice as it cooks. In this recipe, I use a combination of shallot, onion and mushroom along with chicken broth to create that richness. It sounds simple, but the flavors really work wonders together. You can use almost any kind of rice in this recipe…long-grain white rice, brown rice, jasmine or white and wild rice. The below is using long-grain white rice. If you use an alternate, consult the package and use the amount of water required for 1 cup of rice but substitute chicken broth for the water, and cook for the amount of time required.
This recipe serves 2-3 people as a side dish.
2 Tbsp butter
1 large or 2 small shallots, finely diced
2 small cloves of garlic, minced
4 white or brown mushrooms, finely chopped
1/2 tsp salt
freshly ground pepper
1 cup white rice
2 cups low sodium chicken broth
1 Tbsp fresh parsley, finely chopped
In a small saucepan, melt the butter over medium heat. When melted and frothy, add the shallots. Cook until the shallots are starting to soften, 2-3 minutes. Add the garlic, and cook until fragrant, about a minute. Add the mushrooms, salt and pepper, and mix well. Cook another 3 minutes until the mushrooms start to release their juices. Add the rice, stir and cook for 1 additional minute. Add the chicken broth and parsley, raise heat to high, and bring to a boil. Reduce the heat to the lowest setting, cover with a tight fitting lid, and cook for 20 minutes. Remove the lid, and give the rice a stir, taste and adjust seasoning as needed. Serve and enjoy!