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.
Ingredients
cup butter: 1/4
cup uncooked long-grain rice: 1/2
cup uncooked orzo pasta: 1/4
cup fresh mushrooms, sliced: 1/2
cup onion, chopped: 1/2
cup celery, minced: 1/4
cups chicken broth: 2
tbsp fresh parsley, chopped: 2
tsp dried marjoram: 1/4
tsp black pepper, ground: 1/4
cup hazelnut, toasted and chopped: 1/2
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.
Trivia
- Fresh mushroom are always dry. The drier a mushroom is, the fresher it is.
- Surprisingly, mushrooms are 80%-90% water.