Mushroom Pilaf with Basmati Rice

Ingredients

• Fresh parsley - 2 tablespoons, chopped
• Black pepper - To taste
• Salt - To taste
• Turmeric powder - 1/2 teaspoon
• Cumin powder - 1 teaspoon
• Olive oil - 1 tablespoon
• Butter - 2 tablespoons
• Vegetable broth - 2 cups
• Garlic - 2 cloves, minced
• Onion - 1 medium, finely chopped
• Mushrooms - 8 ounces, sliced
• Basmati rice - 1 cup

Instructions

1. Rinse the basmati rice under cold water until the water runs clear. Drain and set aside.
2. In a large skillet, heat the butter and olive oil over medium heat.
3. Add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant.
4. Add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown.
5. Add the cumin powder, turmeric powder, salt, and black pepper to the skillet. Stir well to coat the mushrooms and onions with the spices.
6. Add the basmati rice to the skillet and stir to combine with the mushrooms and onions.
7. Pour in the vegetable broth and bring to a boil. Reduce the heat to low, cover the skillet, and simmer for about 15 minutes, or until the rice is cooked and the liquid is absorbed.
8. Remove the skillet from heat and let it sit, covered, for 5 minutes.
9. Fluff the rice with a fork and sprinkle with fresh chopped parsley before serving.