Mushroom Pilaf

Dining Dakota Style, p. 141

1 cup (2 sticks) butter

1 cup chopped onion

1 cup chopped celery

8 ounces mushrooms, sliced

2 ½ cups rice

2 (14-ounce) cans chicken broth

½ teaspoon thyme

¼ teaspoon pepper

¼ teaspoon salt

½ cup chopped fresh parsley

Melt the butter in a large skillet. 

So much butter!

Add the onion, celery and mushrooms and saute until the vegetables are tender. 

Mushrooms cooking in butter continues to be one of my favorite smells.

Sitr in the rice. Bring the chicken broth, thyme, pepper and salt to a boil in a saucepan. Pour the chicken broth mixture into the rice mixture and mix well. Bring to a boil. Reduce the heat and simmer, uncovered, until the liquid is absorbed. Stir in the parsley.

I thought the parsley was nicer on the top as a garnish.

My Rating: 3/5 "This is pleasant without really adding any fireworks to your plate. I got annoyed because the recipe makes SO MUCH and we were eating it for days. Save this for a crowd."