Stove Top Brown Rice, Thyme and Mushroom Pilaf
1 cup sliced mushrooms
¼ cup stock
1 tbsp oil
¼ cup onion diced
2 cups brown rice -cooked
1 tbsp butter
1 tbsp fresh thyme minced
1
Wash hands and wipe off mushrooms with a damp cloth if needed. Over medium heat add stock to a pan and saute mushrooms for 3-5 minutes until they release their water and start to brown. When there is no stock left in the pan , push mushrooms asaide, add oil then onion and saute for about 5 minutes. add minced thhye, butter cooked rice and heat until heated, 165 degrees. Serve with thyme stems for garnish.
Ingredients
1 cup sliced mushrooms
¼ cup stock
1 tbsp oil
¼ cup onion diced
2 cups brown rice -cooked
1 tbsp butter
1 tbsp fresh thyme minced
Directions
1
Wash hands and wipe off mushrooms with a damp cloth if needed. Over medium heat add stock to a pan and saute mushrooms for 3-5 minutes until they release their water and start to brown. When there is no stock left in the pan , push mushrooms asaide, add oil then onion and saute for about 5 minutes. add minced thhye, butter cooked rice and heat until heated, 165 degrees. Serve with thyme stems for garnish.
