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MUSHROOM RICE

mushroom rice natural spice co
Ingredients
Almonds: Almonds add a great crunch texture to the rice.
Butter: You can use salted or unsalted butter in this dish, just adjust the amount of salt to taste.
Garlic and onion: Use freshly minced garlic for the best flavor.
Mushrooms: any type of mushroom for this recipe.
Rice: Use long-grain rice, like basmati.
Thyme: The flavor of thyme works so well with the earthy mushrooms. Use fresh rather than dried.
Stock: I used chicken stock (1tbsp of CLASSIC Seasoning Mix in 1 Cup of Water, but you can use ANY of our seasonings as a stock.

Method
Toast slivered almonds in a pot for 1 – 2 minutes. Transfer almonds to a bowl.

Melt 2 tablespoons butter in the same pot and add sliced mushrooms. Cook for 6-7 minutes until browned and caramelized. Add garlic and cook for 1 more minute. Transfer to the bowl with almonds and cover to keep warm.

Add the remaining 2 tablespoons of butter and add the onion. Cook until tender and translucent, about 1-2 minutes. Add the rice, thyme, salt, and black pepper. Stir together and cook for 1 minute, toasting the rice. Add in 1/2 cup of CLASSIC stock and scrape up any browned bits from the bottom of the pan.

Add remaining broth and bring rice & stock up to a boil. Turn heat to low, cover, and simmer for 20 minutes without opening the lid or stirring the rice (time will vary depending on the type of rice you are using. Check the rice package for instructions.)

Remove pot from heat and let stand for 10 minutes without opening the lid. After 10 minutes, fluff the rice with a fork. Stir in mushrooms and toasted almonds. Taste the mushroom rice pilaf and adjust seasoning.
Sprinkle with chopped green onions and serve warm.

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