Mushroom and Almond Rice Pilaf
Elevate your side dish game with this flavorful Mushroom and Almond Rice Pilaf, a perfect harmony of earthy mushrooms, warm spices, and nutty toasted almonds. This one-pot wonder combines the deep umami of sautéed button mushrooms with the aromatic notes of cumin and cinnamon, all infused into tender long-grain rice cooked in savory vegetable broth. A finishing touch of crispy slivered almonds and fresh parsley add both crunch and brightness, making it a delightful addition to any meal. Ready in just 40 minutes, this gluten-free and vegetarian dish is as easy to prepare as it is impressive to serve, whether alongside roasted meats or as a hearty standalone dish. With minimal prep and maximum flavor, this pilaf is bound to rival any takeout rice dish on your dinner table!
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic cloves, minced
- 200 grams button mushrooms, sliced
- 1 cup long-grain rice
- 2 cups vegetable broth
- 1 cup slivered almonds, toasted
- 0.5 teaspoon ground cumin
- 0.25 teaspoon ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Heat a large skillet or saucepan over medium heat and add the butter and olive oil. Allow the butter to melt completely.
Add the chopped yellow onion to the skillet and sauté for 3-4 minutes until it becomes soft and translucent.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the sliced button mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until the mushrooms are golden and any liquid they release has evaporated.
Stir in the ground cumin and ground cinnamon, ensuring the mushrooms and onions are evenly coated with the spices.
Add the rice to the skillet and stir for 2 minutes to lightly toast the grains and coat them in the butter and spice mixture.
Pour in the vegetable broth, season with salt and black pepper, and stir to combine.
Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the skillet with a lid, and let it simmer for 18-20 minutes, or until the rice is tender and the liquid has been fully absorbed.
While the rice cooks, toast the slivered almonds in a dry skillet over medium-low heat for 2-3 minutes until golden and fragrant. Set aside.
Once the rice is cooked, remove the lid and fluff the pilaf with a fork. Mix in most of the toasted almonds, reserving a few for garnish.
Transfer the Mushroom and Almond Rice Pilaf to a serving dish, sprinkle the reserved almonds and chopped parsley on top, and serve warm.
Nutrition Facts
Calories |
388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.7 g | 33% | |
| Saturated Fat | 5.5 g | 27% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 773 mg | 34% | |
| Total Carbohydrate | 32.6 g | 12% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 4.9 g | ||
| Protein | 11.5 g | 23% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 117 mg | 9% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 666 mg | 14% | |
*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.
