Broccoli and Mushroom Pilaf
Equipment
- Heavy-bottomed saucepan with lid
- knife
- Cutting board
Ingredients
- 3 cups cooked rice
- 4 large cloves garlic finely minced
- 1 lb. broccoli chopped into florets
- ½ lb. mushrooms sliced
- ¼ tsp. ground cinnamon
- 1 tsp. salt or to taste
- Fresh cilantro/coriander leaves for garnish
- 1 tbsp. oil olive oil or vegetable oil
Instructions
- Heat the oil in a heavy-bottomed saucepan over medium heat.
- Add the minced garlic to the pan and sauté for about 1 minute until fragrant.
- Add the sliced mushrooms and chopped broccoli florets to the pan.
- Cook for about 5 minutes until the vegetables start to soften.
- Sprinkle the ground cinnamon over the vegetables and season with salt.
- Stir well to combine.
- Cover the saucepan with a lid and cook on medium-low heat for 8-10 minutes, or until the broccoli is tender, stirring occasionally.
- Once the vegetables are cooked, add the cooked rice to the pan.
- Stir well to combine all ingredients.
- Let the pilaf stand for 5 minutes before serving to allow the flavors to meld together.
- Garnish with fresh cilantro/coriander leaves before serving.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this flavorful and aromatic Broccoli and Mushroom Pilaf with a light-bodied white wine such as Pinot Grigio or Sauvignon Blanc. The crisp acidity and fruity notes in these wines will complement the earthy flavors of the mushrooms and the freshness of the broccoli. If you prefer red wine, a light-bodied red such as Gamay or Merlot would also be a delightful choice.Nutritional Information
Calories: 280 kcal | Carbohydrates: 52 g | Protein: 8 g | Fat: 5 g | Fiber: 6 g | Sugar: 3 g
