Red Meat Allergy Friendly Gluten Free Mushroom Rice Pilaf
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Learn more →Ingredients
4 servings
- 2 tbsp unsalted butter
- 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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