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Mushroom Pilaf

I’ve never been a fan of pilaf. Tonight, Joe made a recipe that he’s had forever, and it changed my opinion of pilaf. This was delicious. Joe’s father had a heart attack nearly fifteen years ago. He changed his lifestyle, and he started eating healthier foods. Joe tells me that his dad loved this healthy recipe and they ate it “every other day.” I doubt they really ate it every other day, but one never knows. It is good, so maybe they did.

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Mushroom Pilaf
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Saute mushrooms, onion, garlic, parsley, basil, and pepper in butter about five minutes, or until tender, stirring frequently.
  2. Stir in rice and water. Bring to a boil over high heat.
  3. Cover; reduce heat and simmer until liquid is absorbed and rice is tender, about 25 minutes. Stir in almonds.
  4. Serve
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© 2009 – 2016, Tara Ziegmont. All rights reserved.

26 thoughts on “Mushroom Pilaf”

  1. I do think it would be fine without the parsley, Heather.

    I would probably add something else in its place, but it would depend on your individual tastes. Maybe oregano? Cilantro would give it a whole different flavor, but might also be good. 🙂

  2. I do think it would be fine without the parsley, Heather. I would probably add something else in its place, but it would depend on your individual tastes. Maybe oregano? Cilantro would give it a whole different flavor, but might also be good. 🙂

  3. That sounds good… hubby just bought a boatload of mushrooms and I want to know what to do with them… this sounds perfect! Do you need to almonds though? I never have almonds in my house.

  4. That sounds good… hubby just bought a boatload of mushrooms and I want to know what to do with them… this sounds perfect! Do you need to almonds though? I never have almonds in my house.

  5. Sab – We only put the almonds in if we happen to have them in the kitchen. It’s just as good without them.

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