Mushroom And Onion Rice Pilaf
The Holidays are upon us and with them comes the perpetual question: "How do I keep this interesting? How do I make this dinner different than every other year?". But then I asked my self : "Do I really HAVE to?" . A simple quick and easy onion and mushroom rice is always a crowd pleaser.
Ingredients
- 2 tbsp avocado or grape seed oil
- 1 large onion, sliced
- 10 oz crimini (baby bella) mushrooms, sliced
- 1/4 tsp salt
- 1/8 tsp ground black pepper
- 3 tbsp all natural onion dip mix (here we used Trader Joe's brand)
- 1 1/2 cups jasmine rice
- 3 cups water or vegetable broth
- 3/4 cup chopped parsley
- 3/4 cup pomegranate seeds ( about 1 small pomegranate)
- 1/4 cup toasted sunflower seeds
Instructions
- 1
Heat oil in a deep skillet (chose one that has a lid). Add onions and cook over medium high heat for 10 minutes, stirring frequently
- 2
Add mushrooms salt and pepper and cook for about 5 minutes or until all the water from the mushroom has evaporated. Add rice, water, or broth, and onion soup mix and bring to a boil. Cover, lower heat, and simmer for 25 minutes
- 3
Remove rice from heat and let it stand for 10-15 minutes with the lid on
- 4
Right before serving, add parsley, pomegranate and sunflower seeds and toss well
Cook it from the original
This recipe comes from mayihavethatrecipe.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on mayihavethatrecipe.com