Mushroom And Broccoli Pilaf
This flavorful mushroom pilaf is a delightful dish that brings together the nutty aroma of brown basmati rice, earthy mushrooms, and the vibrant crunch of broccoli and chickpeas. Infused with the subtle sweetness of sherry and aromatic thyme leaves, this hearty pilaf is topped with toasted cashews and a hint of red pepper for a satisfying and wholesome meal.
— Constant Cookbook
Ingredients
- 2 1/2 cups mushroom stock (see related recipe at left)
- 2 Tbs. sherry
- 2 Tbs. unsalted butter
- 1 yellow onion, finely chopped
- 1 cup brown basmati rice
- 1 Tbs. fresh thyme leaves
- 1/2 tsp. salt
- Freshly ground pepper, to taste
- 1 small broccoli head, cut into 1-inch florets
- 1 cup canned chickpeas, drained and rinsed
- 1/2 cup coarsely chopped, salted roasted cashews
- Pinch of red pepper flakes
Instructions
- <b>Cook the rice</b>
- Preheat an oven to 350&#176;F. In a saucepan over medium heat, warm the stock and sherry until steaming, 8 to 10 minutes.
- In a heavy-bottomed ovenproof saucepan or Dutch oven over medium-high heat, melt the butter. Add the onion and saut&#233; until translucent, 4 to 5 minutes. Add the rice and stir until well coated with the butter, about 1 minute. Pour in the hot broth. Add the thyme, salt and pepper. Bring to a boil, cover and bake for 35 minutes.
- <b>Finish the pilaf</b>
- Remove the rice from the oven and stir in the broccoli and chickpeas. Cover and bake until the broccoli is tender, 10 to 15 minutes. Let stand, covered, for 5 minutes. Uncover and fluff the pilaf.
- Transfer to dinner plates, sprinkle with the nuts and red pepper flakes and serve. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Vegetarian,</i> by Dana Jacobi (Oxmoor House, 2007).
Yield
Serves 4.
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