Rice Pilaf with Crimini Mushrooms

I am eating leftovers of this delicious rice as we speak. I added a cooked egg for protein and Parsley Lemon Pesto (blog: 8/28/15 (sauce label) because I am obsessed with pesto...
Do use the crimini mushroom, as they add a richer flavor than button mushrooms.
I have not use vegetable broth much and will do so again in other rice dishes instead of plain water.
Applause to lifeambrosia.com!

Ingredients:

• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 shallot, minced
• 2 large garlic cloves, minced
• 1 1/2 cups crimini mushrooms, quartered
• 1 cup long grain rice (I used organic jasmine 365 Whole Foods brand)
• 2 cups vegetable broth (I used Pacific low-sodium brand)
• fresh pepper and salt
• fresh parsley, minced

Directions:

In a medium saucepan over medium heat, combine butter and olive oil. Once butter is melted; add shallot and garlic. Cook 1-minute.

Add the mushrooms and cook 3 minutes or until mushrooms soften slightly.

Stir in the rice and cook until slightly translucent, stirring to prevent the bottom sticking. About 3 minutes on my induction stovetop.

Stir in vegetable broth and bring to a boil.

Cover pan and reduce heat to low and cook an additional 20 minutes; until all the liquid is absorbed.

Add fresh pepper and salt to taste. 

Add fresh parsley.