Pistachio Mushroom Rice Pilaf
Enjoy the aromatic blend of mushrooms and pistachios in this comforting rice pilaf!
Equipment
- Saucepan with lid,
- knife
- Cutting board
- measuring cups/spoons.
Ingredients
- 2 tablespoons olive oil
- ½ cup finely chopped onions
- 1 ⅓ cups diced fresh mushrooms
- ⅓ cup shelled pistachio nuts
- 1 cup basmati rice
- 1 ½ cups water or vegetable broth
- Salt and pepper to taste
- Fresh parsley for garnish optional
Instructions
- Heat olive oil in a saucepan over medium heat.
- Add the chopped onions and cook until they are softened and translucent, about 3-4 minutes.
- Add the diced mushrooms to the saucepan and cook, stirring occasionally, for about 3-4 minutes until they release their moisture and start to brown.
- Stir in the shelled pistachio nuts and basmati rice, coating them with the oil and mushroom mixture.
- Pour in the water or vegetable broth and season with salt and pepper to taste.
- Stir well to combine all ingredients.
- Bring the mixture to a boil, then reduce the heat to low.
- Cover the saucepan with a lid and let it simmer for 15 minutes, or until the rice is cooked and all the liquid is absorbed.
- Once the rice is cooked, fluff it with a fork and taste for seasoning.
- Adjust salt and pepper if needed.
- Garnish with fresh parsley if desired, then serve hot as a delightful side dish to accompany your main course.
Notes / Tips / Wine Advice:
Wine Advice:
A light-bodied white wine like Pinot Grigio complements the earthy flavors of this dish.Nutritional Information
Calories: 220 kcal | Carbohydrates: 30 g | Protein: 5 g | Fat: 8 g | Fiber: 2 g | Sugar: 2 g