Brown Rice Pilaf
Adapted from Hank Shaw's Wild Rice Pilaf
1 1/2 cups brown rice
Salt, to taste
6 tablespoons butter, divided
16 ounces baby bella mushrooms (or your favorite mushroom variety), sliced
1 onion or 2 shallots, chopped
1/2 cup pecans, toasted and chopped
1/3 cup dried cherries
1 large apple, chopped (choose a variety with plenty of favor like Honeycrisp, Snapdragon, or Pink Lady)
1/4 cup chopped Italian parsley
Black pepper, to taste
1. Cook brown rice using your favorite method (stove top or oven baked)
2. In a cast iron skillet, saute the mushrooms over high heat. Stir them frequently until they release their liquid. When most of the liquid has evaporated, season with salt and add 2 tablespoons of butter. Cook for a few more minutes until the mushrooms are slightly browned. Remove them from the pan.
3. Add the chopped onion (or shallot) to the pan and another 2 tablespoons of butter. Saute the onion until caramelized. Remove the onion from the pan and put with the mushrooms.
4. In a pot or large pan, toss the brown rice, mushrooms, onion, pecans, cherries, apples, parsley, 2 tablespoons butter (optional), and black pepper over low heat until warm. Adjust seasonings to taste.
photo by Jennifer Johnson | The Coastal Table