Hearty garlic rice pilaf. Made with pine nuts and shiitake mushrooms for a delicious vegan side to your favorite weeknight meals.
In a large saucepan (with lid) heat up garlic-infused olive oil over medium heat. Add minced onions and garlic and sauté for 3-4 minutes, until onions are translucent and fragrant.
Add chopped mushrooms and pine nuts and sauté for another 5 minutes until pine nuts are toasted and mushrooms have decreased in size about 50%
Stir in dried rice and orzo until the rice is fully coated with olive oil. Add vegetable broth and cover. Bring to a boil and reduce heat to a simmer. Simmer for about 30 minutes, until all the liquid has absorbed into the rice.
Remove from heat, fluff with a fork, and cover for an additional 10 minutes to let the pilaf set up before serving. Stir in pepper and serve.
Leftover rice pilaf can be stored in an airtight container in the refrigerator for up to 3 days.