My version of Paula Deen's rice pilaf

By GrammaGribble

I love Paula Deen's rice pilaf recipe, but I wanted something different, so I added my own spin and tried this.

The Paula Deen recipe is excellent on it's own as well. I just wanted to try something new.

Ingredients

• My addition to the recipe:
• Paula Deen's rice pilaf
• 2 tablespoons butter
• 1 clove garlic, minced
• 1 1/2 cups long grain American basmati rice (for testing purposes, we used Texmati)
• 2 (14.5-ounce) cans chicken broth
• 1 tablespoon chopped flat leaf parsley
• Wild rice, cooked
• Chopped sauteed mushrooms, in butter & EVOO

Details

Adapted from pauladeen.com

Preparation

Step 1

1. In a medium saucepan, melt butter over medium-high heat. Add garlic and rice, and cook, stirring constantly, 2 minutes, or until rice is lightly browned.

2. Add chicken broth, and parsley; bring to a boil, cover, reduce heat, and simmer 20 minutes. Remove from heat, cover, and let stand 10 minutes. Fluff rice with a fork before serving.



Before I started cooking the above recipe, I cooked wild rice separately, since the instructions said it took 45 minutes to cook. I used chicken stock instead of water for the wild rice and followed the package instructions.

Then I started on the top recipe. When that was simmering I chopped the mushrooms, sauteed them in some butter & olive oil until they were brown.

Once both rices were done, I mixed the wild rice & mushrooms into the Paula Deen recipe, let it sit for a few minutes. Fluff before serving.