Ingredients
Scale
- 2 cups long-grain rice
- 4 cups low-sodium chicken or vegetable broth
- 8 oz mushrooms (cremini, white button, or a mix), sliced
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Rinse the rice in cold water until the water runs clear, then drain well.
- In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the onions and cook until translucent, about 3-4 minutes.
- Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes.
- Stir in the minced garlic and cook until fragrant, about 30 seconds.
- Add the rice to the mushroom mixture and stir for 1-2 minutes until the rice becomes slightly translucent at the edges.
- Pour in the broth, add the dried herbs, salt, and pepper. Stir well and bring to a boil.
- Reduce heat to low, cover, and simmer for about 15-18 minutes, or until the liquid is absorbed and the rice is tender.
- Remove from heat and let stand, covered, for 5 minutes.
- Fluff the Mushroom Rice Pilaf with a fork, then stir in the butter until melted.
- Garnish with fresh parsley and Parmesan cheese if using, and serve warm.
Notes
- For extra flavor, use a mix of mushroom varieties like cremini, shiitake, and oyster mushrooms in your Mushroom Rice Pilaf.
- Toasting the rice briefly before adding the broth enhances the nutty flavor.
- Don’t peek while the rice is cooking! Keeping the lid on helps it cook evenly.
- For a creamier Mushroom Rice Pilaf, add a splash of heavy cream at the end of cooking.
- Use homemade stock if you have it – it makes a world of difference in depth of flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 359 kcal
- Sugar: 2 grams
- Sodium: 1,173 mg
- Fat: 2 grams
- Saturated Fat: 2 grams
- Unsaturated Fat: 0 grams
- Trans Fat: 0 grams
- Carbohydrates: 78 grams
- Fiber: 1 gram
- Protein: 7 grams
- Cholesterol: 0 mg