This is one of my most requested recipes by my family, it’s a super easy side dish that you can cook up, put a lid on, and prep the rest of the meal and then it’s done! Truthfully, you can get creative with other things to put in the pilaf. I’ve put sun dried tomatoes before and it’s delicious!
- 1 yellow onion, chopped
- 1 large package portobello mushrooms, chopped
- 2 garlic cloves, chopped
- Salt & Pepper to taste
- 2 tablespoons fresh thyme, picked off the stem
- 2 cups white rice
- 4 cups veggie broth
- 2 teaspoons Marjoram (this is the secret)
- Sauté onion, mushrooms, thyme, and garlic in a pan with a bit of olive oil and cook until the onion is translucent and the mushrooms are soft.
- Remove vegetables from the pan, add another drizzle of olive oil.
- Add rice to toast. THIS STEP IS CRUCIAL! Keep moving the rice until it start to turn a golden color and smells nutty. If the rice isn’t toasted enough, it will just taste like white rice. If the rice is too toasted then it will taste burnt.
- Once the rice is toasted, add back in the veg and stir to combine.
- Add the vegetable broth and stir, getting all the bits off the bottom of the pan. Once the liquid boils, put a lid on the pan and turn down to a low simmer for 25-30 minutes.
- The rice is done once all the liquid is absorbed. Add it marjoram, salt and pepper to taste and ENJOY!