Carrot Mushroom Pilaf (TNT)

Carrot Mushroom Pilaf

from Stop and Smell the Rosemary,
Recipes and Traditions to Remember

INGREDIENTS:

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
_____

1/4 cup chopped green onion

TO PREPARE:

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

Copyright 1996 The Junior League of Houston, Inc. All rights reserved.

Recipe source: RecipeFavorites yahoo group, submitted by Gail.