Description
Mushroom Rice Pilaf is a savory and aromatic side dish made with tender rice, sautéed mushrooms, onions, and flavorful herbs. It pairs perfectly with grilled meats or can be enjoyed as a vegetarian main.
Ingredients
Units
Scale
- 1 cup long-grain rice (e.g., basmati or jasmine)
- 2 tablespoons butter or olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 oz (225g) mushrooms, sliced (button or cremini)
- 2 cups vegetable or chicken broth
- 1/4 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Rinse the rice under cold water until the water runs clear. Drain and set aside.
- In a medium saucepan, heat butter or oil over medium heat. Sauté the onions until translucent, about 3–4 minutes.
- Add garlic and sliced mushrooms. Cook until mushrooms are browned and have released their moisture, about 5–6 minutes.
- Stir in the rice and thyme. Cook for 1–2 minutes to toast the rice slightly.
- Pour in the broth, season with salt and pepper, and bring to a boil.
- Reduce heat to low, cover, and simmer for 15–18 minutes or until rice is tender and liquid is absorbed.
- Remove from heat and let sit covered for 5 minutes. Fluff with a fork and garnish with chopped parsley if desired.
Notes
- For richer flavor, add a splash of white wine before adding the broth.
- You can mix in peas, spinach, or nuts for variety and texture.
- This dish can be made vegan by using olive oil and vegetable broth.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 2g
- Sodium: 370mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 5mg