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Brown Rice Pilaf
Adapted from Hank Shaw's Wild Rice Pilaf

1 1/2 cups brown rice
Salt, to taste
6 tablespoons of 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 (we like Honeycrisp or Snapdragon apples)
1/4 cup chopped 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 been cooked out, 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. Put the chopped onion (or shallot) in 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, apple, parsley, and black pepper over low heat until warm. Adjust seasonings to taste.

photo by Jennifer Johnson |
The Coastal Table