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Source: Stop and Smell the Rosemary

Carrot Mushroom Pilaf
A great side dish!
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Serves: 8
Prep Time: 20 minutes
Cook Time: 35 minutes
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8 tablespoons unsalted butter
1 bunch green onions, chopped
3 carrots, medium, peeled and chopped
2 cups brown rice, raw
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
1 cup Grated Parmesan cheese
2 large eggs, beaten
1 cup half-and-half
1/2 teaspoon ground nutmeg
1/4 cup green onion, chopped




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. Thoroughly mix eggs, half and half, and nutmeg. Pour over rice. Bake 30 minutes, or until thoroughly heated. Garnish with green onions.





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