Bring the chicken broth to a boil. Add all the ingredients, except the parsley and bring to a boil. Cover, reduce to a simmer and cook until all the liquid is absorbed, about 45 minutes.
Remove from the heat, add the parsley and toss, or place in a serving bowl and sprinkle the parsley over the top.
*The reason I only lightly sautéed the mushrooms is that this brings out the flavor of the mushrooms while keeping them a bit plump, adding a nice texture to the pilaf.
Makes 6 servings