CARROT MUSHROOM PILAF
Carrot Mushroom Pilaf
4 tablespoons plus 4 tablespoons unsalted butter
1 bunch green onions, chopped
3 medium carrots, peeled and chopped
2 cups raw brown rice
4-1/2 cups chicken broth
1/2 cup dry white wine
2 cloves garlic, minced
8 ounces fresh mushrooms, sliced
3/4 cup chopped fresh parsley
1/4 teaspoon freshly ground pepper
4 ounces Parmesan cheese, freshly grated (1 cup)
2 large eggs, beaten
1 cup half and half
1/2 teaspoon nutmeg
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1/4 cup chopped green onion
Lightly grease an 8 by 12-inch baking dish. Melt 4 tablespoons
butter in a large skillet. Add green onions and carrots. Saute
until tender, about 5 minutes. Add rice and cook 1 minute,
stirring constantly. Stir in chicken broth and wine. Bring to
a boil. Cover. Reduce heat and simmer 45 minutes, or until
liquid is absorbed. Set aside.
Preheat oven to 350 degrees. Melt remaining 4 tablespoons
butter in a separate small skillet. Add garlic and cook 1
minute. Stir in mushrooms and cook 5 minutes. Drain. Stir in
parsley and pepper.
Spread half of rice mixture in bottom of prepared baking
dish. Spread mushroom mixture over rice, then sprinkle with 1/2
cup Parmesan. Top with remaining rice mixture and sprinkle with
remaining 1/2 cup Parmesan. Thoroughly mix eggs, half and half,
and nutmeg. Pour over rice. Bake 30 minutes, or until
thoroughly heated. Garnish with green onions.
NOTE: May be prepared 24 hours in advance, covered, and
refrigerated. Bring to room temperature before baking.
SERVES 8
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