1 cup basmati rice 2 cups gf chicken broth Salt to taste 1 Tablespoon olive oil 1 Tablespoon unsalted butter 1 shallot, minced 6 shitake mushrooms, coarsly chopped 2 Tablespoons unsalted butter 1/4 cup pine nuts, toasted 2 Tablespoons parsley, chopped
Directions
Heat a saucepan over medium heat and add olive oil and 1 tablespoon butter. When butter melts, add shallots and cook until tender. Add rice and cook and stir until rice begins to turn opaque. Add chicken broth, salt to taste, and bring to a boil. Reduce heat to a simmer, cover and cook for 25 minutes.
Meanwhile, in a non-stick skillet, melt 2 tablespoons butter over medium heat; add mushrooms. Stir and cook until mushrooms soften, about 10 minutes and remove from heat.
In a small dry skillet over medium heat, toast pinenuts until all nuts are golden; remove from heat.
When rice is done, stir in mushrooms, pine nuts and parsley. Serve immediately.
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