Description

Mushroom Rice Pilaf is a savory, aromatic side dish made with fluffy rice, sautéed mushrooms, and herbs. It’s a versatile and satisfying dish that pairs perfectly with a variety of main courses.

Ingredients

Units Scale

1 cup long-grain rice (such as basmati or jasmine)
2 tablespoons olive oil or butter
1 small onion, finely chopped
2 garlic cloves, minced
8 oz (225 g) mushrooms, sliced
2 cups vegetable broth
1/2 teaspoon dried thyme
Salt and pepper to taste
2 tablespoons chopped fresh parsley (optional)

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Instructions

Rinse the rice under cold water until the water runs clear. Drain and set aside.
In a medium saucepan, heat olive oil or butter over medium heat. Add chopped onion and cook until translucent, about 3–4 minutes.
Add minced garlic and sliced mushrooms. Sauté until mushrooms are browned and their moisture has evaporated, about 6–8 minutes.
Stir in the rinsed rice and cook for 2–3 minutes, allowing the rice to toast slightly.
Add vegetable broth, thyme, salt, and pepper. Bring to a boil.
Reduce heat to low, cover, and simmer for 15–18 minutes, or until the rice is tender and liquid is absorbed.
Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and garnish with fresh parsley if desired.

Notes

You can use chicken broth instead of vegetable broth if not vegetarian.
Add chopped celery or carrots for extra texture and flavor.
For richer flavor, use a mix of mushrooms like cremini, shiitake, or portobello.

Nutrition

Serving Size: 1 cup
Calories: 210
Sugar: 2g
Sodium: 400mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 4g
Cholesterol: 0mg