When I was a kid I used to love my mom’s rice pilaf… So the other day I was grilling up some chicken and wanted a rustic, hearty side to go along with it, and I decided to make my own take on my childhood favorite. In truth, I can’t believe that it was my first time ever making it! Anyway, it came out delicious, and a number of my wonderful followers on Facebook asked that I share the recipe. So here it is…
Serves: 4-6 as a side
1c Brown Rice
2 1/2c Chicken Stock
3 Clove Garlic, chopped
3/4c Carrot, chopped
1/2c Yellow Onion, chopped
1/4c Celery, chopped
1 1/2c Baby Portobello Mushrooms, sliced
1/2c Fresh Parsley, chopped
5tbsp Unsalted Butter, broken into (2) 2tbsp & (1) 1tbsp portions
1 1/2tsp Salt, broken into (3) 1/2tsp portions
1 1/2tsp Ground Black Pepper, broken into (3) 1/2tsp portions
1 1/2tsp Garlic Powder, broken into (3) 1/2tsp portions
Heat 2tbsp of butter in a medium pot on medium high, add the onion, chopped garlic, carrot and celery along with 1/2tsp each of salt, pepper and garlic powder. Cook for three minutes stirring periodically to start to sweat the vegetables. Add the chicken stock and brown rice, increase the heat to high and bring to a boil, then reduce to medium-low. Simmer the rice covered for 40 minutes, stirring periodically.
Heat 2tbsp of butter in a sauté pan on high, add the sliced mushrooms and a 1/2tsp each of salt, pepper and garlic powder. Sauté until the mushrooms are nicely browned, approximately 5 minutes. Set aside and rest at room temperature.
After your rice has cooked for 40 minutes remove it from the heat. Add the sautéed mushrooms, chopped parsley, 1tbsp of butter and more salt, pepper and garlic powder to taste (I added another 1/2tsp each, but I understand different people have different tastes) and stir well. Put the cover back on and allow to sit for an additional 10 minutes before serving. Stir one last time then serve it with your favorite protein!
բարի ախորժակ (bon appétit in Western Armenian, the likely birthplace of rice pilaf)