This version of mushroom rice pilaf uses fresh mushrooms, not canned. Add garlic if you like.
Ingredients
- butter: 2 tsp
- fresh mushrooms: 1 pack (8 ounce pack, sliced)
- green pepper: 0.25 cup (chopped)
- onion: 2 Tbsp (chopped)
- ⅓ cups water: 1 piece
- white rice: 0.66667 cup
- chicken bouillon granules: 1 tsp
- salt: 0.125 tsp
- pinch garlic powder: 1 piece
- pinch ground black pepper: 1 piece
Metric Conversion
Stages of cooking
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Melt butter in a saucepan over medium heat; cook and stir mushrooms, bell pepper, and onion until tender, about 5 minutes. Stir in water, rice, bouillon granules, salt, garlic powder, and black pepper. Bring to a boil; reduce heat to medium-low, cover, and simmer until liquid is absorbed and rice is tender, 14 to 16 minutes.
