Main Dishesbonappetit4.6
Rice Pilaf With Lemony Brown-Butter Mushrooms
Fresh herbs, loads of noodles, and a glorious amount of brown butter make this mushroom-packed rice pilaf main course-worthy.
👥 4 Servings👤 Asha Loupy📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●skillet
- ●pot
- ●dutch oven
- ●oven
- ●pan
📝 Preparation Steps
1
Cut or tear mushrooms into large bite-size pieces (if using, crimini, slice ¼" thick or, for more delicate varieties like oyster and maitake, tear into large pieces). Place in a large bowl and set aside.
2
Heat 1 Tbsp. oil in a large skillet over medium. Toast pasta, stirring constantly, until deep golden brown, about ⏱️ 2 minutes. Transfer to a small bowl. Reserve skillet.
3
Heat 2 Tbsp. butter in a medium Dutch oven or other heavy pot over medium-high. Cook shallots, stirring occasionally, until browned and crisp, 8–⏱️ 10 minutes. Add garlic and cook, stirring, until just starting to turn golden, about ⏱️ 1 minute. Add rice, stir to coat in shallot mixture, and cook until edges of grains turn translucent but centers are still opaque, 2–⏱️ 3 minutes (cooking off some of the starches and coating the rice in fat will help the grains stay separate when they cook in the broth).
large shallots, thinly sliced2
4
Add pasta, thyme, bay leaves, broth, 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and ½ tsp. pepper and stir to combine. Bring to a boil. Cover pot and reduce heat to low. Cook until rice is cooked through and liquid is absorbed, 20–⏱️ 25 minutes. Remove from heat and let sit (still covered) ⏱️ 20 minutes. (Do not uncover the rice before resting—you want to keep all the steam in there.)
dried bay leaves2. Diamond Crystal or 1 tsp. Morton kosher salt, plus more2 tsp
5
Meanwhile, heat 2 Tbsp. oil in reserved skillet over medium-high until just beginning to smoke. Arrange half of reserved mushrooms in a single layer in pan and cook, undisturbed, until golden brown underneath, about ⏱️ 5 minutes. Season with salt and pepper, toss, and continue to cook, tossing often and reducing heat as needed to prevent scorching, until golden brown all over, about ⏱️ 5 minutes longer. Transfer to a plate. Repeat with remaining mushrooms and 2 Tbsp. oil and more salt and pepper.
6
Cook remaining 6 Tbsp. butter in same skillet over medium-high heat, stirring often, until it foams, then just starts to brown, about ⏱️ 4 minutes. Add mushrooms and cook, tossing often and spooning butter over, until butter smells nutty (it should have deepened in color even more), about ⏱️ 5 minutes. Remove from heat and stir in lemon zest, lemon juice, and half of the herbs. Taste and season with more salt and pepper if needed.
7
To serve, uncover rice pilaf and fluff with a fork. Transfer to a platter or large shallow bowl. Spoon mushrooms over and drizzle with any sauce remaining in skillet. Top with remaining herbs and season with more pepper.
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