Rice pilaf

Rice pilaf I grew up on and here’s my homemade version. If your not a mushroom fan you can easily leave them out. 2 cups sliced button mushrooms 1/2 cup long grain rice 1/2 cup orzo 1/4 cup vermicelli 2 cloves crushed garlic 2 cups stock (I used mushroom but beef vegetable or chicken work) 1 tbs olive oil 1 tsp salt 1/4 tsp pepper 1/2 tsp Italian seasoning In the skillet over high heat add olive oil onion and mushroom sauté for five minutes stirring occasionally. Add and crushed garlic and seasoning. Attain additional three minutes then add orzo, rice, and vermicelli. Stir until everything is toasted about 2-3 minutes. Add stock and bring to a boil. Cover with a tight fitting lid and reduce the heat down to a simmer for 25 minutes then cut the heat and let it sit with the lid on for an additional five minutes. Uncover and fluff it with a fork then serve. . . .

Good

% Daily Values based on a 2,000 calorie diet