Brown Rice Mushroom Pilaf
Elevate your dinner table with this hearty and flavorful Brown Rice Mushroom Pilaf, a wholesome twist on a classic side dish. Featuring tender brown rice infused with the earthy richness of sautéed cremini mushrooms, fragrant garlic, and aromatic dried thyme, this dish is a symphony of cozy flavors. Toasted almonds and fresh parsley add delightful crunch and brightness, while a touch of butter and vegetable broth enhances its comforting warmth. Perfect as a nutritious vegetarian main or a sophisticated side, this one-pan recipe is as easy to prepare as it is satisfying. Ready in under an hour, it's a versatile dish that’s sure to impress at family dinners or holiday feasts.
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Recipe Information
Ingredients
- 1 cup brown rice
- 2.5 cups water
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 medium, diced yellow onion
- 2 minced garlic cloves
- 8 oz, sliced cremini mushrooms
- 1 cup vegetable broth
- 1 teaspoon dried thyme
- 2 tablespoons, chopped fresh parsley
- 0.25 cup, sliced and toasted almonds
- 0.5 teaspoon (or to taste) salt
- 0.25 teaspoon (or to taste) black pepper
Instructions
Rinse the brown rice under cold water until the water runs clear. Set aside to drain.
In a medium saucepan, bring 2.5 cups of water to a boil. Add a pinch of salt and the brown rice. Cover, reduce the heat to low, and simmer for about 30-35 minutes, or until the rice is tender and the water is absorbed. Remove from heat and keep covered for 5 minutes.
While the rice cooks, heat the olive oil and butter in a large skillet over medium heat.
Add the diced onion to the skillet and sauté for 3-4 minutes, or until translucent.
Add the minced garlic and cook for another 30 seconds, stirring frequently to prevent burning.
Stir in the sliced mushrooms and cook for 5-7 minutes, or until they release their moisture and begin to brown.
Add the vegetable broth and dried thyme to the skillet. Let it simmer for 2 minutes, allowing the flavors to meld.
Once the rice is cooked, fluff it with a fork and add it to the skillet with the mushroom mixture. Stir everything together to combine well.
Season with salt and black pepper to taste.
Stir in the chopped parsley and toasted almonds just before serving.
Nutrition Facts
Calories |
236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.6 g | 19% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 418 mg | 18% | |
| Total Carbohydrate | 21.8 g | 8% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 3.3 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 75 mg | 6% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 441 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
