Mushroom Rice Pilaf with Pine Nuts and Cherries

Name: Mushroom Rice Pilaf with Pine Nuts and Cherries
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 0.5 tsp Black Pepper; 0.25 cup Dried Cherry; 1 whole Fresh Basil; 1 cup Long-Grain Rice; 3 tsp Olive Oil; 0.25 cup Pine Nuts; 0.5 tsp Salt; 8 oz Sliced Mushrooms; 1.5 cups Vegetable Stock

Side Dish 🥗Dinner 🍽️Lunch 🥪 American Sugar-Free Heart-Healthy ❤️Gluten-Free Vegetarian 🥦Vegan 🌱Plant-Based 🌻Halal 🕌Kosher ✡️Pescatarian 🐟

Mushroom Rice Pilaf with Pine Nuts and Cherries blends earthy cremini mushrooms with buttery pine nuts and tart dried cherries for a balanced bite that’s both nutty and bright. Toasted rice absorbs aromatic stock, creating tender grains punctuated by chewy fruit and a hint of basil. Serve it as a polished side for roast chicken, grilled fish, or vegetarian mains during weeknights or casual gatherings.

Prep10 mins
Cook20 mins
Serves6
DifficultyEasy

1

Set the oven to 350 degrees F (175 degrees C).
2

Warm 2 teaspoons oil over medium heat in a large oven-safe skillet. Add mushrooms and cook, stirring now and then, until browned, about 8 minutes. Add the remaining 1 teaspoon olive oil and the rice; cook, stirring occasionally, until the rice is fragrant, about 2 minutes. Stir in stock, pine nuts, cherries, salt, and pepper, then bring to a boil.
3

Bake, covered, in the preheated oven until the liquid is absorbed, about 17 minutes. Let stand, covered, for 5 minutes. Fluff with a fork and sprinkle with fresh basil.