Eosinophilic Esophagitis Friendly Gluten Free Mushroom Rice Pilaf

Total time45 min

Prep time10 min

Cook time30 min

4.6

(9)

Eosinophilic Esophagitis Friendly Gluten Free Mushroom Rice Pilaf

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Ingredients

4 servings

2 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
8 oz cremini mushrooms, thinly sliced
2 medium shallots, finely chopped
3 cloves garlic, minced
1 cup long-grain white rice
2 cups chicken broth
½ tsp fresh thyme leaves
½ tsp salt
¼ tsp black pepper

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Melt the butter in a large saucepan over medium-high heat until the foam subsides. Add the mushrooms in a single layer and cook, undisturbed, for 3 minutes, then stir and continue cooking until the mushrooms are golden brown and any released liquid has evaporated, about 3–4 minutes more.
2
Reduce the heat to medium. Add the shallots and cook, stirring occasionally, until softened and translucent, about 3 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute — watch closely so the garlic does not brown.

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