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.
Serving and Storing - Once the rice is done, make sure to fluff it with a fork before serving. This prevents the rice from sticking together. Serve rice as a side to cauliflower steaks, portobello steaks, or grilled tofu steaks. Leftover pilaf can be stored in the refrigerator for up to 3 days. To serve, gently reheat over the stovetop with 1-2 tablespoons of water. This recipe serves 6. It can be cut in half for smaller families.
Calories: 210kcal | Carbohydrates: 20g | Protein: 4g | Fat: 13g | Saturated Fat: 1g | Sodium: 398mg | Potassium: 234mg | Fiber: 2g | Sugar: 2g | Vitamin A: 210IU | Vitamin C: 1.2mg | Calcium: 12mg | Iron: 1mg