This is a side dish I’ve made so many times that I cannot honestly tell you how I thought of it or if it was inspired by another recipe. It’s my go-to side dish for my homestyle version of Duck a l’orange (which is why I put the “French” in front of fusion), but it also goes really well with glazed salmon, or as a vegetarian dish on its own.

The addition of shiitake mushrooms gives this dish a bit of a funky earthiness, but if you don’t like shiitake mushrooms or don’t have access, any mushroom you do enjoy will substitute just fine.

rice pilaf mushrooms

Additionally, I find, that if you remove the stems from the shiitake, it’ll decrease the mushroom’s potency (or stank as I call it) which can be overpowering to some people’s palates.

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This is another recipe that’ll let you get your knife skills on, so hone that chef’s blade and let’s get goin’…

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rice pilaf
This recipe goes beautifully with crispy skin duck breast and a sticky sauce!

 

 

3 Comments on French-Fusion: Rice Pilaf

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