Πιλάφι με Μανιτάρια (Pilafi me Manitaria)
Aromatic Greek rice pilaf cooked in rich vegetable broth with sautéed wild mushrooms, shallots, lemon juice, and fresh dill.
Ingredients
- • 300g Greek medium-grain rice (Bonnet or Karolina)
- • 400g mixed mushrooms (button, portobello, wild), sliced
- • 2 shallots minced, 2 cloves garlic minced
- • 4 tbsp Greek extra virgin olive oil, 30g butter
- • 700ml hot vegetable stock, juice of 1/2 lemon
- • 1 bunch fresh dill (άνηθος), finely chopped, sea salt and black pepper
Preparation Steps
Heat 2 tbsp olive oil and butter in a wide pot over high heat. Sear sliced mushrooms for 5 minutes until browned and caramelized. Remove half for garnish.
Add remaining olive oil, shallots, and garlic to the pot, cooking for 3 minutes. Stir in the rice, coating every grain for 2 minutes until translucent.
Pour in boiling vegetable stock, lemon juice, salt, and black pepper. Bring to a boil, cover tightly, reduce heat to low, and cook undisturbed for 15 minutes until liquid is absorbed.
Remove from heat, place a clean kitchen towel under lid, and rest for 10 minutes. Fluff with a fork, fold in fresh dill, and serve topped with reserved browned mushrooms.