Rice Pilaf with Mushrooms
Elevate your side dish game with this flavorful Rice Pilaf with Mushrooms, a perfect balance of tender long-grain white rice and earthy cremini mushrooms sautéed to golden perfection. Infused with the rich aroma of garlic, onion, and a touch of ground turmeric for a subtle golden hue, this dish gets its depth from a blend of butter, olive oil, and savory chicken or vegetable broth. Simple to prepare in under 35 minutes, this recipe is versatile enough to serve as a comforting main dish or an elegant side. Finished with a sprinkle of fresh parsley, this one-pot wonder is as visually stunning as it is delicious. Ideal for weeknight dinners or special occasions, this rice pilaf pairs beautifully with everything from roasted chicken to grilled vegetables.
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic cloves, minced
- 8 ounces cremini mushrooms, sliced
- 2 cups chicken or vegetable broth
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon ground turmeric (optional, for color)
Instructions
Rinse the rice under cold water until the water runs clear to remove excess starch. Set aside to drain.
Heat the butter and olive oil in a large skillet or saucepan over medium heat.
Add the chopped onion and sauté for 3-4 minutes, until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the sliced mushrooms to the skillet and sauté for 5-6 minutes, stirring occasionally, until they're softened and golden brown.
Stir in the drained rice, ensuring the grains are well coated with the butter and oil. Toast the rice for 2 minutes, stirring frequently.
Pour in the chicken or vegetable broth, then add the salt, ground black pepper, and turmeric (if using). Stir gently to combine.
Bring the mixture to a boil, then reduce the heat to low, cover the skillet with a tight-fitting lid, and simmer for 15 minutes, or until the rice is tender and the liquid is fully absorbed.
Remove the skillet from the heat and let it sit, covered, for 5 minutes to allow the rice to steam.
Fluff the rice gently with a fork, stir in the chopped parsley, and adjust seasoning if needed.
Serve warm as a side dish or enjoy as a light main dish.
Nutrition Facts
Calories |
729 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.5 g | 52% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 4110 mg | 179% | |
| Total Carbohydrate | 79.8 g | 29% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 10.4 g | ||
| Protein | 17.7 g | 35% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 111 mg | 9% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1161 mg | 25% | |
*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.
