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Basmati
Rice with Mushrooms and Pine Nuts
A delicately flavored rice dish, this
is studded with buttery slices of mushroom and pine nuts, then topped with
an aromatic sauce that combines garlic and shreds of arugula. It is also
very nice reheated. To toast your own pine nuts, spread them in a single
layer on a baking sheet and place in a preheated 325 degree oven. Stir
frequently, baking them for 3 to 6 minutes. Watch carefully so they don't
burn.
Rinse and cook the rice following package directions, and turn it out
into a large serving bowl. In a large saucepan over medium-high heat, heat
the olive oil and butter. Stir in the mushrooms and saute 5 minutes, or
until they are beginning to dry. Season with salt and pepper. With a slotted
spoon, scoop the mushrooms onto the rice and toss together. Add the garlic
to the pan and saute 2 minutes; add the parsley and saute 1 minute more.
Put the rice in the pan, and toss with the garlic and parsley. Place in
a hot serving bowl, sprinkle with the pine nuts, and serve hot. Makes 4
to 6 servings. |