MUSHROOM and PARSLEY PILAF

Many of our guests stay with us for a week or more, and we design our menus to avoid repetition {unless requested!}. This pilaf recipe was created to add the needed variety to our menu.

6 tablespoons butter
4 large shallots, minced
3 large garlic cloves, minced
1 pound mushrooms, caps sliced and the stems minced
1 1/2 cups long grain white rice
3 cups chicken stock
1/2 teaspoon salt {omit if using canned stock}
Pepper to taste
1/2 cup minced fresh parsley

Melt 3 tablespoons of the butter in a saucepan. Add the shallots, garlic, and minced mushroom stems. Saute 3 minutes, stirring constantly. Add the rice, cook, and stir until the rice begins to brown-about 5 minutes. Add the stock and bring to a boil. Reduce the heat, cover, and simmer 15-20 minutes.
Melt the remaining butter and saute the sliced mushroom caps. Stir the parsley and sauteed mushroom caps {along with any pan juices} into the cooked rice. Taste and season with salt and pepper.
Serves 6.