Leftover Brown Rice and Mushroom Pilaf

Name: Leftover Brown Rice and Mushroom Pilaf
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: International
Ingredients: 2 cups Brown Rice; 2 tbsp Butter; 0.5 cup Celery; 1 tsp Dried Thyme; 1 bunch Fresh Parsley; 2 whole Garlic; 1 pinch Salt & Pepper; 0.5 cup Shallot; 8 oz Sliced Mushrooms; 0.25 cup Slivered Almonds; 0.5 cup Vegetable Broth

Side Dish 🥗Dinner 🍽️Lunch 🥪 Gluten-Free Vegetarian 🥦Halal 🕌Kosher ✡️Comfort-Food

Leftover Brown Rice and Mushroom Pilaf turns day-old grains into a nutty, aromatic side or light supper. Butter-sautéed shallots and celery mingle with tender mushrooms, thyme, and a splash of broth, while toasted slivered almonds add crunch. Serve warm on busy weeknights alongside roasted chicken or a simple green salad.

Prep10 mins
Cook15 mins
Serves4
DifficultyEasy

1

Melt the butter in a large nonstick skillet over medium heat. When the butter stops sizzling, add the shallots and the celery. Cook, stirring occasionally, until the onions start to turn translucent, about 3 minutes.
2

Stir in the mushrooms and thyme, and cook for about 5 minutes. Season with salt and pepper, then stir in the garlic and slivered almonds. Cook until the garlic is fragrant, about 30 seconds.
3

Add the broth and cook for 1 minute, then stir in the cooked brown rice. Cook until heated through, about 2 minutes.
4

Garnish with fresh parsley, if desired, and serve warm.