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Ингредиенты
- 3 Tbsp. butter - (to 4)
- Â Â (or possibly vegetable oil or possibly extra virgin olive oil)
- 4 ounce mushrooms - (to 6) halved, and
- Â Â cut into thick slices
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1/2 med onion - (to 1) finely minced
- 4 lrg garlic cloves chopped
- 1Â 1/2 c. long-grain rice
- 3 c. very warm chicken broth
- Â Â (or possibly vegetable broth or possibly water)
- 1 x bay leaf
- 1 lrg thyme sprig
- Â Â (or possibly 1 tspn dry thyme)
- 2 tsp minced chives or possibly garlic chives (to 3)
- Â Â (or possibly 1 tbspn minced parsley)
- Â Â Thyme sprigs, chives or possibly garlic chives for optional garnish
Инструкции
- Heat 1 or possibly 2 Tbsp. of butter in a large, deep skillet over medium heat. Add in the mushrooms, sprinkle them lightly with salt and pepper. Cook till tender, about 3 min. Remove the mushrooms and keep them hot.
- Heat the remaining 2 Tbsp. of butter in the pan over medium-low heat. Add in the onion and cook, stirring occasionally, till it is soft but not brown, about 7 min. Add in the garlic and rice and cook, stirring, till the grains turn milky white and are coated, about 2 min.
- Add in the broth, bay leaf, thyme and pepper to taste. Add in salt to taste; if using water or possibly unsalted broth, add in 1 tsp. at this point. Stir once and cover. Cook over low heat without stirring till the rice is just tender, about 18 min (If using brown rice, simmer for 40 min); taste a few grains to check.
- Let the rice stand, covered, for 10 min. Throw away the bay leaf and thyme sprig. With a fork, fluff the rice lightly and stir in the mushrooms and minced chives gently. Taste and adjust the seasoning.
- Serve garnished with thyme sprigs or possibly whole chives, if you like. You can chill pilaf for 2 days in a covered container. It keeps warm for about 30 min and reheats well. Hot it uncovered in a lightly buttered shallow baking dish in a 300-degree oven or possibly heat it in the microwave.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 199g | |
| Recipe makes 6 servings | |
| Calories 238 | |
| Calories from Fat 55 | 23% |
| Total Fat 6.31g | 8% |
| Saturated Fat 3.79g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 232mg | 10% |
| Potassium 225mg | 6% |
| Total Carbs 39.36g | 10% |
| Dietary Fiber 1.6g | 5% |
| Sugars 0.73g | 0% |
| Protein 5.26g | 8% |
