Meals and Courses

Pilaf Rice with Chanterelle Mushrooms

prep 15 mins cook 20 mins
  • 250 g (8 oz) chanterelles
  • 1 tablespoon vegetable oil
  • 2 shallots, finely chopped
  • 180 g (6 oz) long-grain rice
  • 300 ml (½ pint) chicken stock
  • butter
  • 2 tablespoons chopped parsley
  • salt and pepper

Clean the chanterelles carefully. Rinse them under a stream of cold water, drain quickly and dry well in a clean cloth.

Heat a tablespoon of oil in a saucepan and cook the shallots until golden.

Add the rice. Stir with a spatula until the grains are coated with the oil.

Pour the chicken stock over the rice, bring to a simmer, then cover and cook gently for around 15 minutes.

Melt a knob of butter in a nonstick saucepan and sauté the chanterelles in it for a few moments. Season and add the chopped parsley. Serve the rice with the sautéed mushrooms.

Like This? Try These
More on Food