Leftover Brown Rice and Mushroom Pilaf is a quick, wholesome dish that transforms simple ingredients into a flavorful meal. Earthy mushrooms sautéed with aromatic herbs bring depth to the nutty brown rice. A splash of broth and seasonings ties everything together for a comforting, hearty pilaf. Perfect for using up leftovers, it’s both economical and nutritious. This versatile dish pairs well with grilled proteins or stands alone as a satisfying vegetarian option. Garnish with fresh parsley for a vibrant finish.
Ingredients
- 2 tablespoons unsalted butter
- 1/2 cup diced shallots
- 1/2 cup diced celery
- 1/2 pound white mushrooms, sliced
- 1 teaspoon dried thyme
- salt and freshly ground black pepper to taste
- 2 cloves garlic, minced
- 1/4 cup slivered almonds
- 1/2 cup chicken broth or vegetable broth
- 2 cups cooked brown rice
- fresh parsley, for garnish (optional)
Instructions
- Melt butter in a large, nonstick skillet over medium heat. When butter stops sizzling, add shallots and celery. Cook, stirring occasionally, until onions begin to turn translucent, about 3 minutes.
- Stir in mushrooms and thyme, and cook about 5 minutes. Season with salt and pepper, and stir in garlic and slivered almonds. Cook until garlic is fragrant, about 30 seconds.
- Add broth, and cook for 1 minute, then stir in cooked brown rice. Cook until heated through, about 2 minutes.
- Garnish with fresh parsley, if desired, and serve warm.
