Stovetop Beefy, Mushroom Rice Pilaf
An easy to make savory side that pairs beautifully with grilled meats.
Ingredients
- 1 tbsp olive oil
- 1 cup white rice
- ½ cup orzo pasta or vermicelli pasta noodles
- 2 tbsp minced dried onion flakes
- 1 tsp onion powder
- 1 tbsp mushroom seasoning
- ½ tsp Italian seasoning
- 15 oz can of beef broth
- 6½ oz can of sliced mushrooms
- freshly chopped parsley, optional
Instructions
- Heat olive oil in a saucepan over medium heat.
- Add rice and sauté rice until it turns translucent, about 2 minutes.
- Add Orzo pasta to the pan, and stir to combine with the rice.
- Add onion flakes, onion powder, Italian seasoning and mushroom seasoning. Stir to coat rice and pasta.
- Add beef broth and the can of mushrooms; including the juice in the can.
- Increase heat and bring to a simmer.
- Once mixture comes to a simmer, cover the pan and reduce heat to lowest setting.
- Cook on low for 20 minutes or until rice has absorbed all the liquid. Resist the urge to lift the lid and peek, wait until 20 minutes has elapsed before checking for doneness.
- One rice has absorbed all the liquid in the pan, turn off heat and allow mixture to rest for 5 minutes, covered, before serving.
- Fluff with a fork to serve.
- Top with a sprinkle of freshly chopped parsley if desired.