Mushroom Rice Pilaf
This Mushroom Rice Pilaf is the perfect earthy addition to your dinner table! It’s only got a few ingredients so it’s easy to throw together, but still full of flavor! It pairs well as a side for many proteins, from Baked Breaded Chicken to Garlic Butter Shrimp.
Rice Pilaf with Mushrooms
One of life’s great pleasures is a simple side dish, and we are huge fans of the rice pilaf over here, especially:
- Easy Rice Pilaf: This recipe gets rave reviews, and is a favorite amongst the EZPZ readers.
- Wild Rice Pilaf: A super fun way to use wild rice and get a flavorful and beautiful side dish.
But this mushroom rice pilaf takes earthy, delicious flavors, and pairs them with the rice pilaf for a truly decadent side, and one you can almost eat as a main.
Mushroom Rice Pilaf is a favorite side dish, and adding the mushrooms adds a great earthy flavor. It’s topped with green onions to bring in some bright and crispness to each bite too!
You can serve this dish as a side for Thanksgiving or add a protein and make it it’s own meal. It’s also a flexible dish so you can add different types of vegetables to it if you wanted to make it vegetarian. Adding green peppers with the mushrooms and some spinach at the end would be a perfect dinner.
How to Make Mushroom Rice Pilaf
A traditional rice pilaf is cooked in layers to make sure each bite is flavorful and delicious.
First, you saute the aromatics – so the things like garlic and onions to build the base. Since this version has mushrooms, you’d then add these in to get them nice and brown on the outside.
Toasting the rice helps bring in some flavor to the rice before it even starts cooking.
My favorite part is using a broth to simmer it all in. That alone brings in so much flavor that I don’t know if I’ll ever cook rice in water again.
Adding in some green onions at the end helps round out the dish and bring a little brightness to the earthy dish. I like adding extra on top to be sure there’s a little crunch.
Tips for making this Mushroom Rice Pilaf:
- Don’t wash your mushrooms under water. Clean them with a damp towel so they don’t hold the moisture and become soggy in the dish.
- Choose a broth or stock to cook the rice in. It brings a ton of flavor to your dish!
- Add the green onions last and keep a few to top with. They’ll stay crunchy and keep a bright, crisp bite to the dish.
More recipes you might enjoy:
- Easy Creamed Spinach and Mushrooms
- Roasted Veggie Stuffed Portabella Mushrooms with Blender Tomato Basil Cheese Sauce
- Mushroom, Bacon, and Parmesan Spaghetti
- Easy Mexican Rice Skillet
- Baked Coconut Shrimp with Cilantro Lime Rice
Mushroom Rice Pilaf
- 2 Tbs olive oil
- 1/2 onion diced (approx: 1/2 cup)
- 1/2 tsp garlic minced
- 8 oz mushrooms sliced
- 1 cup white rice
- 2 cups chicken broth
- 2 Tbs green onions diced - plus more to top
- In a medium saute pan, heat olive oil over medium heat and add onion and garlic until fragrant, about 3-5 minutes.
- This Anolon Cookware Setis what I have and use all the time. I love Anolon Cookware because it is extraordinarily durable, it heats fast and cooks evenly, and is oven safe up to 400 degrees.
- Add in mushrooms and cook until browned, 5 minutes. Continue to stir to ensure nothing gets burned.
- Add rice and toast until translucent, about 2 minutes. Add in chicken broth and bring to a simmer. Once simmering, cover, and let sit for 12-15 minutes until rice is cooked through.
- Once done, add in diced green onions and stir to combine. Let sit for 2-3 minutes. Serve and top with more green onions if desired.
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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