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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.

Ingredients

Scale

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

Find it online: https://tastemadebyclara.com/mushroom-rice-pilaf-recipe/