This quick, flavorful pilaf combines fresh mushrooms sautéed in butter with rice. The mushrooms release their juices into the rice, making this an easy choice for everyday meals.
Sauté the sliced mushrooms in half the butter until they release their liquid and it evaporates. Transfer them to a separate bowl.
Sauté the finely chopped onion in the remaining butter until lightly golden.
Add the rinsed rice and stir for a few minutes. Return the sautéed mushrooms to the pan.
Add the hot water, salt and black pepper. Cook over low heat until the water is absorbed.
Remove from the heat and let the pilaf rest for 10 minutes. Stir and serve.
Important: Do not soak mushrooms in water when cleaning them; their spongy texture absorbs excess moisture. Wipe them with a damp cloth instead. Allergen: Contains milk and dairy products, according to the ingredient list. Check packaged products for other allergens.
Belirtilen sürede biraz erken kızardı, benimkinde 5 dakika kısalttım. Ölçüleri gram cinsinden verseniz daha net olur, bardak ölçüsü bende farklı çıktı.
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