Winter Rice Pilaf

Total time: 30 minutes
      I often make Rice Pilaf in summer with fresh tomatoes and herbs.  This is a winter version.  Use quick-cooking brown rice or substitute Basmati. 

 Ingredients:

• 1/2 cup (3.3oz, 95gr) quick-cooking brown rice
• 1 cup (8oz, 240ml) chicken stock
• 2oz (60gr) mushrooms
• 2 shallots
• 1/4 cup (1oz, 30gr) walnuts
• 1/4 cup Greek olives, about 10
• 2 tsp olive oil

 Instructions:

• Combine rice and stock in small saucepan.
• Cover and cook according to package instructions.
• Trim and chop mushrooms.
• Chop shallots.
• Break walnuts into smaller pieces if needed.
• Pit olives if needed and roughly chop.
• Heat oil in a medium skillet.  Add shallots, mushrooms and walnuts and sauté until shallots are tender and it all starts to brown.
• Add olives and heat through.
• When rice is done add to skillet and stir well.  Serve.