Pilaf with mushrooms and pine nuts
4 servings
15 minutes
Pilaf with mushrooms and pine nuts is a refined blend of natural aromas and textures. The lightness of forest mushrooms paired with the rich flavor of pine nuts creates a harmony that captivates from the first spoonful. This recipe, inspired by European cuisine, is a cozy dish suitable for both everyday dinners and special occasions. Airy rice soaked in vegetable broth gains tenderness, while sautéed nuts and mushrooms add a light crunch. Fresh green onions and parsley complement the dish with a touch of freshness. Mushroom pilaf is the choice for those who appreciate the balance of rich flavors and elegant simplicity. Serve it with a glass of white wine, and your meal will turn into a gastronomic delight.
1
In a pot, bring the broth to a boil, reduce the heat, and keep the broth hot.
- Vegetable broth: 4 glasss
2
Meanwhile, heat a large skillet over medium heat and toast the nuts until golden, stirring. Transfer to a plate.
- Pine nuts: 0.5 glass
3
Return the skillet to the heat and, without adding oil, sauté the finely chopped mushrooms. Sauté until the mushrooms start to brown. Transfer to the nuts.
- Fresh mushrooms: 140 g
4
Add 1 tablespoon of olive oil to the saucepan and add the rice. Stir and fry until golden, about one minute. Add finely chopped onion and fry for another minute. Add nuts and mushrooms, stir, and remove from heat.
- Olive oil: 3 tablespoons
- Long grain rice: 2 glasss
- Green chopped onions: 0.5 glass
- Pine nuts: 0.5 glass
- Fresh mushrooms: 140 g
5
Carefully transfer the rice mixture to the hot broth, add salt and pepper. Bring to a boil, reduce the heat, cover, and cook until the rice is done. Remove from heat and let it sit, covered, for 10 minutes.
- Vegetable broth: 4 glasss
- Salt: to taste
- Freshly ground black pepper: to taste
6
Mix in the remaining oil and parsley. Add salt and pepper. Mix well and serve.
- Olive oil: 3 tablespoons
- Chopped parsley: 0.5 glass
- Salt: to taste
- Freshly ground black pepper: to taste