Rice Pilaf with Mushrooms and Pine Nuts

Ingredients

• 1 cups a mixture of water and stock gluten-free for vegetarian option, stock for version (vegetable stock )
• 0.5 cup pinenuts 
• 5 ounces button mushrooms roughly chopped
• 1 tablespoon olive oil extra virgin 
• 2 cups rice long grain white
• 0.5 cup yellow onions chopped
• 2 teaspoons salt plus more to taste
• 0.5 teaspoon ground pepper black plus more to taste
• 2 tablespoons butter 
• 1 cup arugula fresh loosely packed chopped ()

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. Heat the stock: Measure out the stock according to the liquid requirements on your package of rice for 2 cups of rice.
2. Place in a 2 quart sauce pan and bring to a simmer. While the stock is heating, prepare the pine nuts, mushrooms, and rice in the next three steps.
3. Toast the pine nuts:
4. Heat a large sauté pan on medium high heat.
5. Add the pine nuts. Toast, stirring occasionally until lightly browned and fragrant.
6. Remove the pine nuts from the hot pan to a bowl, set aside.
7. Sauté the mushrooms: Return the pan to the heat.
8. Add the chopped mushrooms. Dry sauté the mushrooms (using no fat), stirring occasionally, until the mushrooms give off much of their moisture and begin to brown slightly.
9. Remove the mushrooms from the pan, set aside (can add to the same bowl as the pine nuts.)
10. Add olive oil to the pan and increase the heat to high.
11. Add the white rice, spreading the rice out in the pan and stirring to coat with the oil. Cook for a couple of minutes, stirring occasionally, until the rice begins to brown.
12. Add the onions, then the pine nuts and mushrooms:
13. Mix in the onions, and cook for a couple minutes more, until the onions soften and turn translucent.
14. Add the pine nuts and mushrooms to the rice and remove from heat.
15. Combine rice mixture and stock: Carefully add the rice mixture to the saucepan with the hot stock.
16. Mix in the salt and pepper. Bring to a simmer, reduce the heat, and cover the pan.
17. Cook according the the rice package instructions, anywhere from 15 to 45 minutes, depending on the type of rice.
18. Remove from heat and let sit covered for 10 minutes.
19. Stir in butter and greens: Stir in the butter and and chopped arugula, watercress, or parsley. Fluff up with a fork.
20. Add more salt and pepper to taste.