Recipe: Basmati &amp; Mushroom Pilaf
Description: This is another one from my mother. I haven't made it myself, but I have eaten plenty of it-- it is sooooo good. I am not big on nuts, but it really does taste good to have the almonds in there.
Ingredients: [{"text": "1 cup basmati rice"}, {"text": "2 tablespoons butter"}, {"text": "1 clove garlic, minced"}, {"text": "1/2 lb mushroom, sliced thin (fresh mushrooms are best)"}, {"text": "2 cups chicken stock"}, {"text": "1/2 teaspoon salt"}, {"text": "1/2 cup almonds, toasted &,slivered"}, {"text": "2 tablespoons parsley, chopped"}, {"text": "pepper"}]
Instructions: In heavy 2 quart saucepan (with a ice tight lid), saute uncooked rice and garlic in butter until rice is lightly browned.
Add mushrooms and saute for 2 more minutes.
Add stock, salt and pepper.
Bring to a boil.
Cover and reduce heat.
Simmer for 20 minutes or until water is absorbed.
Stir in almonds and parsley.
