Rice Pilaf with Mustard Seed and Mushrooms
Recipe type: Rice Dishes
Serves: 4 to 6
  • 1 Cup finely-chopped onions
  • 2 Tablespoons minced garlic
  • 4 Tablespoons olive oil
  • 1 1/2 Cups Arborio rice
  • 1/4 Cup whole mustard seeds
  • 1/2 Cup dry white wine
  • 3 Cups rich chicken or vegetable stock
  • 1 large bay leaf
  • 6 ounces small white mushrooms; cleaned, quartered
  • salt, to taste
  • freshly-ground black pepper, to taste
  • 1 Tablespoon fresh lemon juice
  • 1 teaspoon grated lemon zest
  • 3 Tablespoons mixed chopped fresh herbs (such as basil, parsley and chives)
  1. Saute the onions and garlic in 2 tablespoons olive oil in a deep sauce pan until softened but not browned.
  2. Add rice and continue to cook and stir until rice just begins to color.
  3. Add mustard seeds and cook for a minute or two longer (seeds will begin to pop).
  4. Add wine, stock and bay leaf and bring to a boil.
  5. Reduce heat to a simmer, cover and cook until liquid is absorbed, 12 to 14 minutes.
  6. While rice is cooking, add remaining oil to a saute pan and saute mushrooms over high heat until lightly browned but still firm.
  7. Season with salt and pepper and toss with lemon juice, zest and herbs.
  8. When rice is done, gently stir in mushrooms and serve immediately.
  9. This recipe yields 4 to 6 servings.
  10. Recipe Source: JOHN ASH
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