Mushroom and Sultana Pilaf

Here is a rice recipe that will pair with any fish, chicken dish, or liven up as an accompaniment to any veggie meal. I made this with baked salmon for dinner and  it's sweet and savory flavours will be a rice meal you will do over and over again.


Yes!, the pilaf has sultanas, a type of raisin from white grapes. Don't be turned off having sultanas in your rice. Try it and you'll be amazed what a difference it makes. 


Yields 4 servings. If you want to serve 6 - 8 people just double the recipe.


Ingredients:


2 T. canola oil
1 large white spanish onion, sliced lengthwise
4 portabello caps, 1 per person, sliced lengthwise
1/3 cup sultana raisins
Bunch of curly leaf parsley, chopped finely
Freshly ground black pepper 
Salt to taste 
Cooked long grain rice, 4 servings. I used Thai Jasmine Rice cooked in the following proportion: 1 cup rice (125 ml) and 2 cups (250 ml) water. 


Directions:  


Heat oil in a hot pan. Add the onions. Saute.


When onions are half way cooked and wilted, add the mushrooms. Followed by black pepper and salt. Saute.


Add in the sultanas. Saute.


Add the rice into the onions mixture. Saute. The heat should separate the rice grains and you should get a concistency like that of a pilaf. 


Mix in the parsley as a garnish. You'll see it will liven up the the pilaf. 


Enjoy! :)