Brown Rice and Mushroom Pilaf

The last three days of holidays are coming, starting tonight.  For all who may not know this, the Jewish day, begins, at sundown so tonight, the last days begins.  The third day is not really a holiday but the Sabbath.

What does that mean to you?  It means, I am cooking again, for company.  I know that rice is a must and it goes quickly.  I wanted to make something different from last week’s rice pilaf with apples or the fried rice, which I don’t believe, I have posted yet.  This morning, I made this brown rice pilaf with mushrooms.

Since, I did not use instant rice, I made the recipe different from the original to accommodate the extra cooking time.

Brown Rice and Mushroom Pilaf    adapted from Kraft<

\Ingredients:

2 Tbsp. olive oil

1 small  onion, chopped (about 1/2 cup)

1/4 cup chopped celery

1-1/2 cups  sliced mushrooms (about 4 oz.)

3-1/2 cups vegetable broth

a 1/2 cups   brown rice, uncooked

1/2 cup walnut pieces, toasted

2 Tbsp.  chopped fresh parsley

Method:

In a medium to large saucepan, add rice and water.  When water boils, lower the flame and cook on low for 45 minutes.

 HEAT oil in medium saucepan on medium heat. Add onions and celery; cook 3 min. or until crisp-tender, stirring occasionally.

ADD mushrooms; cook 3 min. or until mushrooms are tender, stirring occasionally. .

STIR into cooked rice; cover.  Remove from heat; let stand 5 min. Add walnuts and parsley; mix lightly.

   Linked to Menu Plan Monday  Just Another Meatless Monday

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