Mushroom Rice Pilaf Recipe

Introduction

This Mushroom Rice Pilaf is a flavorful and comforting side dish that marries tender, golden mushrooms with fluffy long grain rice. Easy to prepare and versatile, it makes a perfect accompaniment to a variety of main courses or a satisfying vegetarian meal on its own.

Ingredients

• 2–3 tbsp olive oil, separated
• 30g (2 tbsp) butter
• 750g (1.5 lb) mushrooms, sliced 3–5 mm (1/8 – 1/5″) thick
• 2 garlic cloves, minced
• 1 small onion, finely diced
• 1 1/2 cups long grain rice, uncooked
• 2 1/4 cups vegetable or chicken stock/broth
• 1 1/2 – 2 cups green onions, sliced
• Optional: More butter to stir through

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over high heat. Add half the mushrooms and cook for 5 minutes until golden. Season with salt and pepper, then remove and set aside.
2. Step 2: If the pot is dry, add another 1/2 to 1 tbsp olive oil and the butter. When melted, add the diced onion and minced garlic. Cook for 30 seconds.
3. Step 3: Add the remaining mushrooms and cook for 5 minutes or until lightly browned and the bottom of the pot is brown.
4. Step 4: Add the rice and a splash of the stock. Stir to mix any browned bits on the pot bottom into the liquid.
5. Step 5: Once the pot bottom looks clean, add the remaining stock. Cover with a lid, bring to a simmer, then reduce heat to medium-low.
6. Step 6: Cook for 15 minutes or until no liquid remains (tilt the pot to check).
7. Step 7: Remove the pot from heat, take off the lid, quickly stir in the reserved mushrooms and sliced green onions, then cover again. Let sit for 10 minutes.
8. Step 8: Fluff the rice with a fork or wooden spoon. Optionally, stir through extra butter before serving.

Tips & Variations

• Use any mushroom variety you prefer; Cremini mushrooms offer a richer flavor. Avoid slicing mushrooms too thin to prevent them from disintegrating.
• Basmati or jasmine rice works well for a fluffy texture. Avoid medium, short grain, or risotto-style rice for best results.
• For brown rice, increase the cooking liquid to 2 1/2 to 2 3/4 cups and cook for about 45 minutes, checking regularly.
• Quinoa can be used instead of rice; rinse it first and use 3 cups of liquid (2 cups broth, 1 cup water), cooking for about 20 minutes.
• Adjust the liquid by adding an extra 1/2 cup if you prefer softer rice, but expect a stickier texture.

Storage

Store leftover pilaf in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or microwave, adding a splash of water or broth to loosen if it seems dry. This dish also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms?

Yes, you can use any mushrooms you like. Button mushrooms are common, but Cremini or Swiss Brown mushrooms add a deeper flavor. Just be sure not to slice them too thinly to keep texture intact.

Is it possible to make this recipe vegan?

Absolutely. Simply replace the butter with extra olive oil or a plant-based buttery spread, and use vegetable broth to keep the dish vegan.

Mushroom Rice Pilaf Recipe

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★★★★★

5 from 136 reviews

This Mushroom Rice Pilaf is a flavorful, fluffy rice dish featuring perfectly sautéed mushrooms and a blend of aromatic garlic and green onions. Cooked on the stovetop with a combination of olive oil and butter for a rich, savory taste, this versatile dish works as a hearty side or a main meal. Adaptable to different types of mushrooms and rice varieties, this recipe promises comforting, restaurant-quality results with simple ingredients and straightforward steps.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 8 side servings or 4 main servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cooking Fats

• 2 – 3 tbsp olive oil, separated
• 30g / 2 tbsp butter, plus more optionally to stir through

Vegetables

• 750g / 1.5 lb mushrooms, sliced 3 – 5 mm (1/8 – 1/5″ thick)
• 2 garlic cloves, minced
• 1 small onion, finely diced
• 1 1/2 – 2 cups green onions, sliced

Rice and Liquid

• 1 1/2 cups long grain rice, uncooked
• 2 1/4 cups vegetable stock or chicken broth

Instructions

1. Cook first batch of mushrooms: Heat 2 tablespoons olive oil in a large pot over high heat. Add half of the sliced mushrooms and cook for 5 minutes until golden brown. Season with salt and pepper, then remove and set aside. This initial browning ensures the mushrooms develop a rich flavor and color.
2. Sauté onions and second batch of mushrooms: If the pot is dry, add 1/2 to 1 tablespoon more olive oil and then the butter. Once melted, add the diced onions and minced garlic. Cook for 30 seconds until fragrant, then add the remaining mushrooms. Cook for another 5 minutes until they are lightly browned, and the base of the pot has browned residue for flavor.
3. Add rice and deglaze pot: Stir in the uncooked rice with a splash of broth. Mix well to release and incorporate the browned bits stuck to the pot’s base, which enhances the pilaf’s flavor.
4. Simmer rice: Once the base of the pot is clean, add the remaining vegetable or chicken broth. Put a lid on the pot, bring to a simmer, then lower the heat to medium-low. Let it cook gently for about 15 minutes or until all the liquid has been absorbed—check by tilting the pot slightly.
5. Toss in mushrooms and scallions: Remove the pot from heat and quickly add the reserved golden mushrooms and sliced green onions. Replace the lid and let the pilaf sit untouched for 10 minutes to allow flavors to meld and the rice to finish steaming.
6. Final fluff and optional butter: Fluff the rice gently with a fork or wooden spoon to separate grains. Optionally, stir through a little more butter for extra richness. Serve warm as a side dish or main course.

Notes

• Use any mushroom variety you prefer, such as button or Swiss Brown (Cremini). Avoid slicing mushrooms too thin to prevent them from disintegrating during cooking.
• Basmati or jasmine rice work well for fluffy pilaf. Medium and short grain rices tend to be stickier and less ideal. Risotto, sushi, or paella rice are not suitable for this recipe.
• If using brown rice, increase the broth to 2 1/2 to 2 3/4 cups and cook for about 45 minutes, checking periodically until liquid is absorbed.
• Quinoa can be substituted by rinsing it and using 3 cups total liquid (about 2 cups broth and 1 cup water), cooking for 20 minutes following the same method.
• The liquid to rice ratio yields tender, fluffy rice. For softer rice, add an additional 1/2 cup liquid but expect a stickier texture.
• This recipe yields around 7 cups of cooked rice, enough for 8 side servings or 4 main servings. It stores well refrigerated for several days and freezes successfully.

Keywords: Mushroom Rice Pilaf, Mushroom Pilaf, Rice Side Dish, Vegetarian Rice, Stovetop Rice, Fluffy Rice with Mushrooms