Mushroom Pilaf

Slice the mushrooms into quarters and dice the onions into small pieces.

Heat the oil in a large, heavy-bottomed pot or skillet over medium heat.

Add the diced onions and sauté until softened and lightly golden, stirring occasionally.

Add the sliced mushrooms to the pot and cook, stirring frequently, until they release their moisture and begin to brown.

Stir in the rice, coating it well with the oil and mushroom juices, and cook for 2-3 minutes until the rice becomes slightly translucent at the edges.

Pour in 2 cups of water (the liquid should just cover the rice), season with salt and pepper to taste, and bring to a boil.

Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer until the rice is tender and the liquid is absorbed.

Remove from heat and let the pilaf rest, covered, for 3-5 minutes before fluffing with a fork and serving.