Rice Pliaf
This delicately flavored rice pilaf is almost a meal in itself. Don’t like carrots or mushrooms? They can be left out with no loss of flavor!
Servings: 6
Calories: 192kcal
Ingredients
- 1 cup jasmine rice
- 1/2 cup thinly sliced carrots
- 1 cup sliced mushrooms
- 1/2 cup chopped onion
- 3 tbsp olive oil
- 2 cups chicken or vegetable stock
- 1/4 cup chopped flat-leaf parsley
Instructions
- Using a fine-mesh strainer, rinse rice under running water to remove starch; drain and set aside.
- Heat oil over medium heat in a heavy large saucepan (I used a chef's pan which is like a very high sided 10-inch skillet)
- Add mushrooms, carrots and onions and saute until the begin to get soft; about 5 minutes.
- Add the rice, stir to combine with vegetables and saute until the rice separates and begins to crackle, about 5 minutes.
- Heat the stock in a microwave-safe bowl until it just begins to simmer; about 2 minutes.
- Add the hot stock to the rice mixture and bring to a boil.
- Cover and reduce heat and simmer for 15 minutes or until liquid is absorbed.
- Uncover and place a clean towel over the pot (don't let the towel touch the rice), place the lid over the towel and let this sit undisturbed for 10 minutes.
- Fluff rice and add the parsely, combining well.
Nutrition
Serving: 1serving | Calories: 192kcal | Carbohydrates: 29g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 325mg | Potassium: 154mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2159IU | Vitamin C: 5mg | Calcium: 19mg | Iron: 1mg