Cheezy Nutty Mushroom Pilaf
A delicious pilaf made with basmati rice, mixed mushrooms, nuts, and cheese.
Ingredients
- 1.0 cup basmati rice
- 2.0 cups vegetable broth
- 1.0 cup mixed mushrooms, sliced
- 1.0 medium onion, finely chopped
- 3.0 cloves garlic, minced
- 0.5 cup mixed nuts, coarsely chopped
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon dried thyme
- 1.0 cup shredded cheddar cheese
- 2.0 tablespoons olive oil
- 0.0 teaspoon salt
- 0.0 teaspoon pepper
- 0.0 to taste fresh parsley, for garnish
Instructions
- Prepare the Rice: Rinse the basmati rice under cold water until the water runs clear. Drain and set aside.
- Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 4-5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Cook the Mushrooms: Add the sliced mushrooms to the pot. Cook for about 5-7 minutes, stirring occasionally, until they have released their moisture and started to brown.
- Toast the Nuts: Add the chopped mixed nuts to the pot and toast them with the mushroom and onion mix for about 2-3 minutes until lightly golden and fragrant.
- Add Rice & Spices: Stir in the rinsed basmati rice, smoked paprika, dried thyme, salt, and pepper. Mix well to evenly coat the rice with the mixture.
- Pour in Broth: Carefully pour the vegetable broth into the pot and bring it to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes or until the rice is tender and has absorbed the liquid.
- Cheesy Finish: Once the rice is cooked, remove the pot from heat. Stir in the shredded cheddar cheese, mixing until melted and well incorporated. Adjust seasoning if necessary.
- Serve: Fluff the pilaf with a fork, garnish with fresh parsley, and serve hot.
Notes
Feel free to use any cheese of your choice.