Mushroom Rice Pilaf

Ingredients

• 1 pound mushrooms, (mixed varieties)
• 2 tablespoons butter
• 1/4 cup chopped shallots
• 4 cloves garlic, (minced)
• 1 teaspoon dried thyme
• 1 1/4 cup long grain rice
• 2 1/2 cups vegetable broth (or water)
• 1/3 cup dry sherry
• Salt (and pepper)

Instructions

1. 1

   Prep the mushrooms: Remove any tough stems, then thinly slice all the mushrooms. Chop the shallot and mince the garlic.

2. 2

   Place a large sauté pan (with a lid) over medium heat. Add the butter, shallots, garlic, and thyme. Sauté to soften the onions, 3-5 minutes. Then stir in the mushrooms. Sauté for 10 minutes to soften.

3. 3

   Pour in the rice, broth, and sherry. Stir in 1 teaspoon salt and 1/4 teaspoon ground black pepper. Cover the pan and bring to a simmer.

4. 4

   Once simmering, lower the heat a little and cook the rice for approximately 20 minutes, or until the liquid absorbs and there are vent holes in the top of the rice.

5. 5

   Remove the rice from the heat. Allow it to rest, covered, for 10 minutes. Then fluff with a fork. Taste, and salt and pepper as needed.