Aromatic Mushroom Pilaf with Basmati Rice

Ingredients

• Basmati rice (1 cup)
• Fresh parsley (1/4 cup, chopped)
• Black pepper (1/2 teaspoon)
• Salt (1 teaspoon)
• Turmeric powder (1/2 teaspoon)
• Cumin powder (1 teaspoon)
• Olive oil (2 tablespoons)
• Butter (1 tablespoon)
• Vegetable broth (2 cups)
• Garlic (2 cloves, minced)
• Onion (1 medium, chopped)
• Mushrooms (2 cups, sliced)

Instructions

1. Rinse the basmati rice under cold water until the water runs clear. Drain and set aside.
2. In a large skillet, heat the butter and olive oil over medium heat until shimmering.
3. Add the chopped onion and minced garlic to the skillet. Sauté until the onion is translucent and fragrant, about 3-4 minutes.
4. Introduce the sliced mushrooms to the skillet, cooking until they release their moisture and start to brown, approximately 5-7 minutes.
5. Sprinkle in the cumin powder, turmeric powder, salt, and black pepper. Stir well to coat the mushrooms and onions with the spices, allowing them to toast slightly for 1-2 minutes.
6. Add the rinsed basmati rice to the skillet, stirring to combine with the mushroom and onion mixture.
7. Pour in the vegetable broth, bringing the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for about 15 minutes, or until the rice is tender and the liquid is absorbed.
8. Remove the skillet from heat and let it sit, covered, for an additional 5 minutes to allow the flavors to meld.
9. Fluff the rice gently with a fork, then sprinkle with fresh chopped parsley before serving.