Sometimes it’s just easier to make something packaged, but you still want to tweak things up a bit. Here is a way to make some pretty quick, easy, delicious, semi-homemade rice pilaf. Whenever a packaged box of rice calls for water, I typically use chicken broth. It changes things up pretty good while keeping it lean. Whenever I make this recipe, I have to force myself not to munch on the mushrooms before it’s all done. Thanks Rachael!

1 tablespoon extra-virgin olive oil
1 tablespoon butter
10 white mushrooms, stemmed & chopped
1 ¾ cups chicken broth
1 package rice pilaf mix (Near East brand is a good one)
2 tablespoons chopped parsley leaves

In a medium pot over medium to medium high heat add a tablespoon of oil and a tablespoon of butter. When butter melts, add chopped mushrooms and sauté 3 to 5 minutes. Substitute chicken broth for the water dictated by the instructions on the box. Add broth and cover the pot and bring to a boil. Add rice and pilaf packet to broth. Stir to combine, reduce heat and cook 20-25 minutes. Add parsley, fluff with fork.