Herbed Mushroom Pasta-Rice Pilaf (Rice-A-Roni Copycat)
Equipment
- large skillet
- knife
- cutting board
Ingredients
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 8 ounces mushrooms, cremini and white, cleaned and cut into 1/2 inch chunks
- 1 yellow onion, chopped small
- 2 cloves garlic, minced
- 2 tbsp sage, chopped fine
- 1 tbsp thyme chopped fine
- 1/2 cup fideo pasta, *or any thin spaghetti broken into 1" pieces
- 3/4 cup white rice
- 2 1/2 cups chicken or vegetable broth
- 1 tsp kosher salt
- 1/4 tsp ground black pepper
Instructions
- In a large saute pan, add 1 tbsp olive oil and 2 tbsps butter on medium high heat. When the butter melts, add the mushrooms, 1 tsp kosher salt and give it a stir. Lower the temperature to medium heat. Let the mushrooms cook down, releasing juices and start to brown, stirring occasionally, about 10 minutes.
- Add onions and cook for about 8 minutes until they're translucent, stirring occasionally.
- Add the garlic, sage, thyme and pepper. Saute for about 2 more minutes.
- Add the dry fideo pasta and toast, stirring often and starting to lightly brown, about 3 minutes.
- Add the rice and stir for about 1 minute.
- Add broth, stir once to completely combine and increase the heat to medium-high to bring to a simmer. Cover and turn the heat to low.
- Cook until the broth is absorbed and the rice is tender, about 15 minutes.
- Remove from heat, fluff rice gently with a fork. Cover and let sit for 5-10 minutes before serving.
Notes
If you can't find fideo pasta, you can substitute any thin spaghetti and cut it up into 1" pieces.