Rice is Always Nice (And Easy Too)

Janet Groene's

Rice and Mushroom Pilaf

    Instant rice and canned mushrooms come together in a quick side dish that goes with almost anything--chicken from the grill, cube steaks from the skillet, steam-in-the-bag vegetables from the microwave, pot roast from the Instant Pot. 

    Vegetarian and vegan diets are so common these days it's always smart to have these ingredients in the pantry. To make this a vegetarian main dish for two,  you might add extra mushrooms.

1 or 2 cans, 10 ounces each, sliced mushrooms, drained

2 tablespoons olive oil

2 tablespoons finely chopped shallot

1/4 teaspoon each salt and dried thyme

A few grinds fresh pepper

2 bouillon cubes (chicken, beef, tomato or vegetable)

2 1/4 cups water

2 cups instant rice

Sizzle mushrooms in hot oil in a saucepan until browned, gradually stirring in shallot. Add thyme and pepper.  When shallots are softened add water and bring to a boil. Dissolve bouillon. Add rice, cover tightly and turn off heat. Follow package directions for rice (usually about 7 minutes).  Stir and serve. Makes 4 portions.

See more of Janet Groene's RV-ready recipes, new each week,  at https://campandrvcook.blogspot.com