Classic Mushroom Pilaf

By Beefman-2

Ingredients

• 1 cup Mahatma® or Carolina® White Rice
• 2 tblsp butter or ghee
• 1 small onion, quartered and thinly sliced
• 5 large cremini or white mushrooms, trimmed and cut into matchstick-sized pieces
• 1 small clove garlic
• 1/4 tsp cardamom
• 1 1/3 cups vegetable broth
• 1/2 tsp salt
• 1/2 cup small green peas

Details

Servings 4
Preparation time 20mins
Cooking time 60mins
Adapted from aroma-housewares.com

Preparation

Step 1

Place rice in a medium bowl and rinse in several changes of cold water. When water runs clear, cover rice with cold water by about 1 inch and let stand for 30 minutes. Drain in a sieve and discard soaking solution.

Press Sauté-Then-Simmer™ and add butter to melt in the inner pot. Add onion and sauté for 3 to 4 minutes. Add mushrooms and sauté for 5 to 6 minutes, until mushroom liquid is released and they are slightly browned. Add garlic and rice, sauté until rice is well coated with butter and grains begin to turn translucent. Add cardamom, broth and salt. Let mixture come to a boil then stir in peas.

Close the lid and let simmer for 15 to 25 minutes. Do not remove lid during cooking time. Press Keep-Warm once to turn the rice cooker to Keep-Warm and let sit for 5 minutes. Remove lid and gently fluff grains with a fork. Serve immediately.