Basmati rice is famous for its nutty aroma, which some say is reminiscent of popcorn. For a taste of native India, serve this pilaf with skewered chicken kabobs and a sliced cucumber salad.
Ingredients
- 2 teaspoon instant chicken bouillon granules
- 2 cloves garlic, minced
- 2 teaspoon olive oil
- 1 cup basmati rice
- 2 1/2 cup water
- 2 teaspoon finely shredded lemon peel
- 4 ounces crimini or white mushrooms, sliced (1-1/2 cups)
- 4 medium green onions, thinly sliced (1/2 cup)
- 1/4 cup chopped red sweet pepper
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoon chopped toasted pecans
- 1 small lemon, sliced (optional)
Preparation
- 1. Cook garlic in oil in a medium saucepan for 30 seconds. Add the rice, water, and bouillon granules; bring to boiling. Reduce heat, cover, and simmer 10 minutes.
- 2. Add the lemon peel, mushrooms, green onions, sweet pepper, salt, and pepper. Cover and continue cooking 10 to 15 minutes or until liquid is absorbed and rice is tender. Stir in toasted pecans. If desired, garnish with lemon slice.
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