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Three Mushroom & Parmesan Pilaf.

  • 2 cups
    basmati rice
  • 710 ml
    chicken or vegetable broth
  • 0.45 kg
    cremini mushrooms
  • 2 cloves
  • 1 small bunch
    Italian (flat-leaf) parsley
  • 113 g
    Parmesan cheese
  • 2 caps
    portobello mushrooms
  • 2
  • 0.45 kg
    white mushrooms
    black pepper
    butter, unsalted
    extra virgin olive oil
  • 1
    Heat olive oil in skillet over medium heat. Trim off and discard the ends of the shallots; peel and finely dice the shallot. Add to the skillet, stirring regularly.
    2 shallots
    2 tsp extra virgin olive oil
  • 2
    Wash and dry all of the mushrooms.
    0.45 kg white mushrooms
    0.45 kg cremini mushrooms
    2 caps portobello mushrooms
  • 3
    Remove the stems of the portobello mushrooms; scrape out the gills using a spoon. Dice into 1-inch cubes and add to the skillet.
  • 4
    Slice the remaining mushrooms and add to the skillet.
  • 5
    Peel and mince garlic. Add to the skillet.
    2 cloves garlic
  • 6
    Season mushroom mixture with thyme, rosemary, salt, and pepper. Cook, stirring occasionally, until mushrooms are tender and shallots are translucent, 5-6 minutes.
    ⅛ tsp thyme
    2 tsp salt
    ⅛ tsp black pepper
    1 tsp rosemary
  • 7
    Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to skillet. Add broth and bring mixture to a boil.
    2 cups basmati rice
    710 ml chicken or vegetable broth
  • 8
    Lower heat to medium-low. Cover with a tight-fitting lid and cook without disturbing for 15-20 minutes.
  • 9
    Wash and dry parsley. Shave leaves off the stems; discard the stems and mince the leaves.
    1 small bunch Italian (flat-leaf) parsley
  • 10
    When rice is cooked, stir in butter and Parmesan cheese until melted. Top with prepared parsley. Serve warm, enjoy!
    113 g Parmesan cheese
    ¼ cup butter, unsalted