Serve this hearty rice and mushroom pilaf with roasted chicken and sautéed dark leafy greens for a nourishing fall meal. The pilaf tastes best if homemade chicken stock or vegetable stock is used, but water also works!
Ingredients
2 tablespoons
extra virgin olive oil
1 small
red onions
diced
8 ounces
cremini mushrooms
chopped
1 teaspoons
dried thyme
¼ teaspoons
dried sage
1 teaspoons
sea salt
½ teaspoons
black pepper
2 cups
long grain brown rice
3½ cups
water
(or stock)
2
green onions
thinly sliced
¼ cups
parsley
finely chopped
