|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||7%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 1g||3%|
|Total Sugars 1g|
|Vitamin C 1mg||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This delicious and aromatic brown rice pilaf is made with basmati rice, chopped mushrooms, green onions, chicken broth, and toasted pecans, along with seasonings and optional dry white wine.
1 tablespoon unsalted butter
1 tablespoon olive oil
1 cup baby bella or button mushrooms, chopped
1/2 cup chopped green onion
1 cup basmati brown rice
2 cups chicken broth
3 to 4 tablespoons dry white wine
1/4 teaspoon salt
1 pinch thyme
1/2 cup toasted chopped pecans
Freshly ground black pepper, to taste
In a medium saucepan over medium-low heat, heat the butter and olive oil. Add mushrooms and sauté until golden brown and tender, about 3 minutes.
Add green onions and cook for 1 minute longer.
Add brown rice and continue to cook, stirring, for about 3 minutes.
Add chicken broth, salt, and thyme. Quickly bring to a boil. Reduce heat and simmer over low heat for about 45 to 55 minutes. Check and stir occasionally, adding the wine as needed.
Add toasted pecans and freshly ground pepper.
Stir and cook for another minute or two.
- To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350 F oven, stirring occasionally, for about 8 to 12 minutes. Alternatively, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.
- If you prefer to skip the wine, replace it with more chicken broth or water.