Mushroom Rice Pilaf

• servings: 4 servings
• active time: 3 minutes
• total time: 18 minutes

Ingredients

2 medium shallots

2 cloves garlic

2 tablespoons unsalted butter

8 ounces sliced cremini mushrooms

1 teaspoon dried thyme

1 teaspoon kosher salt

1/2 cup low-sodium chicken or vegetable broth

2 cups cooked white or brown rice

Directions

Step 1

Dice 2 medium shallots and mince 2 garlic cloves.

Step 2

Melt 2 tablespoons unsalted butter in a 10-inch or larger skillet over medium heat. Add the shallot and garlic, and cook, stirring occasionally, until softened, about 3 minutes. Add 8 ounces sliced cremini mushrooms, 1 teaspoon dried thyme, and 1 teaspoon kosher salt, and cook, stirring occasionally until the mushrooms release their liquid, about 8 minutes.

Step 3

Add 1/2 cup chicken or vegetable broth and scrape up any browned bits from the bottom of the pot with a wooden spoon. Cook until the broth is reduced by half, about 1 minute. Stir in 2 cups cooked rice and cook until heated through, about 2 minutes.

Nutrition

• Serving Size: Serves 4
• Calories: 432 cal
• Total Fat: 8.4 g
• Saturated Fat: 4.2 g
• Unsaturated Fat: 0.0 g
• Cholesterol: 0 mg
• Sodium: 486.8 mg
• Total Carbohydrate: 80.5 g
• Dietary Fiber: 4.7 g
• Total Sugars: 3.4 g
• Protein: 9.5 g