This Creamy Mushroom Pilaf is a quick and easy side dish to serve with your favorite meats and vegetable main dishes. It will put those boxed mixes to shame.
In a large skillet with a lid, melt the butter. Add the mushrooms. Saute until the mushrooms lose their liquid and it starts to evaporate. Add the rice and saute until it becomes opaque and the mushrooms brown lightly. This may take 5 to 10 minutes.
Stir in the thyme and sage. Add the broth and milk and bring this to a low boil. Cover and reduce the heat to low. Cook until the liquid is absorbed, about 20 minutes. Fluff the rice with a fork and season to taste with salt and pepper.
Notes
Nutritional values are approximate and are based on ⅛ of the recipe. Refrigerate leftovers promptly and use within 4 days.