We love rice pilaf in this house! The kids devour it and so do I! It's one of the easiest side dishes to make, but I do admit, it has one draw back...lot's of butter! You could definitely scale it down if you like, but I've tried and it just doesn't taste the same to me. Well, I decided to get creative and add some mushroom and green onions to the rice pilaf. Anything with mushrooms in it makes me happy, and this did the job!
Rice Pilaf with Mushrooms and Green Onions
INGREDIENTS: {serves 6-8}
- 6 Tbsp. butter
- 2 cups long grain rice
- 1 cup thin, cut vermicelli
- about 4 cups chicken broth
- salt and pepper to taste
- 1 cup button mushrooms, chopped
- 3 green onions, sliced
- 2 Tbsp. butter {to saute mushrooms and onions}
DIRECTIONS:
Heat a large pot to medium-high heat. Add butter and melt until foamy. Pour in vermicelli and cook until golden brown, about 5 minutes. Add rice and stir together for another minute. Pour in chicken broth and season with salt and pepper to taste. Bring to boil then simmer with lid on for 15-20 minutes. Meanwhile in a skillet, melt 2 Tbsp. butter and add chopped mushrooms and onions. Saute for about 5 minutes or until soft. When rice is done, add mushrooms and onions to the rice pot and stir to combine. Season with more salt and pepper if desired. Enjoy!
There's that sizzling butter!
I like a nice brown color to the vermicelli
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