Mushroom Rice Pilaf
Elevate your side dish game with this comforting and flavorful Mushroom Rice Pilaf, a perfect blend of earthy button mushrooms, aromatic herbs, and tender long-grain white rice. Cooked in a rich vegetable broth and infused with garlic, onion, and a hint of thyme and oregano, this recipe delivers a savory, restaurant-quality experience right in your kitchen. Toasting the rice before simmering enhances its nutty flavor, while optional slivered almonds and fresh parsley add a touch of texture and vibrant color. Ready in just 35 minutes, this one-pan dish is ideal for weeknight dinners or as a sophisticated accompaniment to your favorite proteins. Whether you're seeking a vegetarian-friendly side or simply a cozy comfort food, this Mushroom Rice Pilaf is sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 small yellow onion
- 2 large garlic cloves
- 8 ounces button mushrooms
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons slivered almonds (optional for garnish)
- 2 tablespoons fresh parsley (optional for garnish)
Instructions
Rinse the rice under cold water until the water runs clear, then set it aside to drain.
Finely chop the yellow onion and mince the garlic cloves. Slice the button mushrooms thinly.
In a medium saucepan, heat the olive oil and butter over medium heat until melted.
Add the chopped onion, and sauté for 3-4 minutes until it becomes soft and translucent.
Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
Add the sliced mushrooms to the pan, and cook for 5-6 minutes, stirring occasionally, until the mushrooms are tender and have released their moisture.
Sprinkle the thyme, oregano, salt, and pepper over the mushroom mixture, and stir to combine.
Add the rinsed and drained rice to the pan, and toast it for about 2 minutes, stirring constantly to coat the rice in the oil and flavors.
Pour in the vegetable broth, and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pan with a lid, and let it simmer for 15-18 minutes, or until the rice is tender and the liquid has been absorbed.
Remove the pan from the heat, and let it sit covered for 5 minutes to allow the rice to steam and fluff up.
Fluff the rice gently with a fork, and transfer it to a serving dish.
If desired, garnish the Mushroom Rice Pilaf with slivered almonds and fresh parsley before serving.
Nutrition Facts
Calories |
970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.4 g | 67% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 2325 mg | 101% | |
| Total Carbohydrate | 107.1 g | 39% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 15.1 g | ||
| Protein | 25.6 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 182 mg | 14% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1906 mg | 41% | |
*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.
