Lenten Recipe: Mushroom Pilaf

Mushroom Pilaf:

Optional: 6 tablespoons olive oil
Optional: Juice of one lemon

1 onion, finely chopped

8 oz. mushrooms, thinly sliced

2 garlic cloves, finely minced

1 1/2 cups wild, brown or white rice (or a mixture of wild and plain rice)

3 cups vegetable broth or water

Salt and freshly ground black pepper to taste

1 t (or to taste) herbes de provence (a dried blend of marjoram, thyme, summer savory, sage, basil, rosemary, fennel seeds and lavender) or thyme

Preparation:


If using oil: Pour the olive oil into a 1 quart saucepan, add the onion and mushrooms, and saute them over low-medium heat until they soften. Add the
garlic, and stir all the ingredients for about 1 minute.
If not using oil: Squeeze the lemon into a 1 quart saucepan, add the onion and mushrooms, and cook over low-medium heat until the vegetables soften. Add the
garlic, and stir all the ingredients well for about 1 minute.

Add the rice, stock or water, salt, pepper, and dried herbs, cover and cook
over medium-high heat until brought to a boil. Stir, reduce the heat to low-medium,
and cook covered until all the liquid is absorbed (about 30 minutes. Wild rice or brown rice may take up to 40 minutes, white rice as little as 20).