Rice Pilaf with Lemony Brown Butter Mushrooms

Heat 1 tablespoon oil in a pot over medium heat. Add orzo and toast, stirring consistently for about 2 minutes until golden. Remove and reserve.

In a Dutch oven, melt 2 tablespoons butter. Add sliced shallots and cook until browned and crispy.

Add minced garlic and cook for about 1 minute until fragrant.

Add basmati rice and stir to coat in the shallot mixture. Cook for 2-3 minutes until rice becomes opaque on the outside with a slightly translucent center.

Add the toasted orzo, bay leaves, thyme sprigs, and chicken broth. Season with salt and pepper.

Bring to a boil, then cover and reduce heat to low. Cook for 20-25 minutes until rice is tender.

Meanwhile, heat 2 teaspoons oil in reserved skillet over high heat until just beginning to smoke.

Add half the mushrooms in a single layer. Do not add salt yet. Cook undisturbed until golden brown underneath, about 5 minutes.

Season with salt and pepper, toss, and continue cooking. Transfer to a bowl.

Repeat with remaining oil and mushrooms.

When rice is done, remove bay leaves and thyme. Fluff with a fork.

In the same skillet, melt 6 tablespoons butter over high heat until foaming and nutty brown (about 20 minutes total from start).

Add all mushrooms back to the brown butter and toss.

Remove from heat. Stir in lemon zest and lemon juice.

Transfer rice pilaf to a serving platter or shallow bowl. Top with lemony brown butter mushrooms.

Garnish with chopped parsley.