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Hazelnut and Mushroom Pilaf

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Adjust Servings:
1/4 cup butter
1/2 cup uncooked long-grain rice
1/4 cup uncooked orzo pasta
1/2 cup fresh mushrooms, sliced
1/2 cup onion, chopped
1/4 cup celery, minced
2 cups chicken broth
2 tbsp fresh parsley, chopped
1/4 tsp dried marjoram
1/4 tsp black pepper, ground
1/2 cup hazelnut, toasted and chopped

Nutritional information

23.9 g
8.1 g
14.7 g
584 mg
21 mg

Hazelnut and Mushroom Pilaf

  • Non Veg
    • 40 mins
    • Serves 6
    • Easy



    If you are a foodie who appreciates texture in food as much as the appeal and flavor, then this pilaf is a must try for you. Long grain rice is cooked in a flavorful broth along with mushrooms and hazelnuts. The soft and meaty mushrooms along with the rich and crunchy hazelnuts all bring in a delightful texture to this pilaf. Mushrooms are earthy and taste great but you could add some meat if you prefer it over mushrooms. This pilaf makes for a great mid-day or dinner meal. You can choose brown rice or a rice variant of your choice to make this pilaf.

    Health Benefits

    • Mushroom are rich in antioxidants and Selenium. Antioxidants help build the immunity levels.
    • Mushroom are a good source of vitamin D and proteins. If you are on a plant based diet, then mushrooms are your best bet for protein and fiber.
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    How to make Hazelnut and Mushroom Pilaf

    • To a large skillet, add butter. On a medium flame, melt the butter.
    • Sauté the rice gently in melted butter. Add the orzo, mushrooms and finally the onion, and the celery.
    • Stir continuously until the rice turns lightly brown.
    • Add the chicken broth, pepper parsley, marjoram, and hazelnuts.
    • Bring to a boil, and reduce the flame. Cover with a lid and simmer for 15 minutes
    • Remove off flame and allow it to stand for 10 more minutes before you serve.


    • Fresh mushroom are always dry. The drier a mushroom is, the fresher it is.
    • Surprisingly, mushrooms are 80%-90% water.

    Emma King

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