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- 1 cup basmati rice - 2 cups vegetable broth - 1 cup mushrooms (cremini or button), sliced - 1 small onion, finely chopped - 2 cloves garlic, minced - 2 tablespoons olive oil - 1 teaspoon thyme (dry or fresh) - Salt and pepper to taste - 1/4 cup fresh parsley, chopped (for garnish) - 1/4 cup sliced almonds (toasted, optional for crunch) Each serving of Mushroom Rice Pilaf contains: - Calories: 250 - Protein: 5 grams - Carbohydrates: 42 grams - Fat: 8 grams - Fiber: 2 grams This dish is a great source of energy. It also offers a good mix of healthy fats and carbs. To make your Mushroom Rice Pilaf even better, consider these options: - Add 1/2 cup of peas for sweetness. - Mix in 1/4 cup of grated Parmesan cheese for creaminess. - Toss in 1/2 cup of diced bell peppers for extra color and crunch. - For a spicy kick, include red pepper flakes. These optional ingredients can enhance the dish’s taste and make it unique to your liking. Enjoy experimenting! {{ingredient_image_1}} To make Mushroom Rice Pilaf, start by rinsing 1 cup of basmati rice under cold water. Rinse until the water is clear. This step is key to getting fluffy rice. Next, heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Add 1 small finely chopped onion and sauté for about 3-4 minutes. You want it to be soft and translucent. Now, add 2 cloves of minced garlic and 1 cup of sliced mushrooms. Cook this mixture for 5-7 minutes. Stir often, so the mushrooms brown nicely and release their moisture. Once the mushrooms are ready, stir in the rinsed rice for 2 minutes. This allows the rice to soak up all those great flavors. Pour in 2 cups of vegetable broth, then add 1 teaspoon of thyme, salt, and pepper to taste. Bring everything to a boil, then reduce the heat to a simmer. Cover the pan with a lid and let it cook for 15-18 minutes. You’ll know it’s done when the rice is tender and the liquid is absorbed. After cooking, take the pan off the heat and let it sit for 5 minutes. This resting period helps the rice become fluffier. Finally, fluff the rice with a fork and mix in 1/4 cup of chopped fresh parsley. If you like a crunch, sprinkle on 1/4 cup of toasted almonds. Rinsing rice is an important step. It removes excess starch. Starch can make rice sticky. Rinse the rice in a fine mesh strainer or bowl. Use cold water and swish the rice around with your hand. Keep rinsing until the water runs clear. This usually takes about 1-2 minutes. Proper rinsing is key for fluffy rice. Cooking times matter for perfect Mushroom Rice Pilaf. Sauté the onion for 3-4 minutes on medium heat. Then, cook the garlic and mushrooms for 5-7 minutes. After adding the broth and rice, bring it to a boil. Once boiling, lower the heat to a simmer and cover. Cook for 15-18 minutes. After cooking, let it rest for 5 minutes. Following these steps will ensure your dish turns out great. To make your rice fluffy, rinse it well. Rinse the basmati rice under cold water until the water runs clear. This removes extra starch. Extra starch can make the rice sticky. After rinsing, let the rice soak for about 10-15 minutes. This helps it cook evenly. When cooking, let the rice rest after it’s done. Cover it for 5 more minutes. This step helps the grains separate. Use a medium saucepan for cooking this dish. A saucepan with a tight-fitting lid is best. You’ll need a wooden spoon or spatula to stir. A measuring cup and a cutting board are also helpful. A knife for chopping the onion and garlic is essential. If you want to fluff the rice later, a fork works well. For toasting almonds, a small skillet is handy. Thyme adds a great touch to the pilaf. You can use dried or fresh thyme based on what you have. Fresh parsley gives it a bright finish. For more flavor, try adding bay leaves while cooking. If you enjoy heat, a pinch of red pepper flakes can spice it up. You can also add a squeeze of lemon for brightness. Experiment with these to find your favorite blend! Pro Tips Rinse Your Rice: Rinsing the basmati rice until the water runs clear helps remove excess starch, resulting in fluffier grains. Enhance Flavor: For an extra flavor boost, consider sautéing the mushrooms in a bit of butter along with the olive oil. Let It Rest: After cooking, let the rice sit covered for 5 minutes to allow the steam to finish the cooking process and enhance texture. Garnish Wisely: Adding fresh herbs and toasted nuts not only elevates the presentation but also adds depth in flavor and texture. {{image_2}} You can switch up the mushrooms in this dish. Each type adds a unique taste. For a richer flavor, try shiitake mushrooms. They give a nice earthy touch. If you want something milder, use button mushrooms. They are easy to find and work well. Mix different types for a fun twist. You can use oyster or portobello mushrooms too. Each choice changes the flavor but keeps it delicious. Making this dish vegetarian or vegan is simple. Use vegetable broth instead of chicken broth. It keeps the dish plant-based. You can skip the almonds or replace them with seeds for crunch. If you want a creamier texture, add a splash of coconut milk. This change adds a hint of sweetness. For extra protein, toss in some cooked lentils. They blend well with the rice and mushrooms. You can add more ingredients to make your pilaf unique. Try mixing in some peas or carrots for color. These veggies add nutrients and a sweet taste. For a spicy kick, add red pepper flakes. You can also stir in some spinach at the end for a fresh touch. If you love herbs, add fresh basil or dill. These herbs brighten the dish and add aroma. Use your creativity to make your pilaf stand out! To store leftover Mushroom Rice Pilaf, first let it cool. Place it in an airtight container. Make sure to keep it in the fridge. It will stay fresh for about 3-4 days. If you want to keep it longer, freezing is a great option. When reheating, add a splash of vegetable broth or water. This keeps the rice moist. Heat it in a pan over low heat, stirring gently. You can also use a microwave. Cover the bowl with a damp paper towel for even heating. This method helps keep the flavors bright. To freeze, scoop the pilaf into freezer-safe bags. Remove as much air as possible, then seal tightly. Label the bags with the date. Mushroom Rice Pilaf can last for up to 3 months in the freezer. To eat, thaw it overnight in the fridge before reheating. This keeps the taste fresh and delicious. You can serve Mushroom Rice Pilaf with many dishes. It pairs well with roasted chicken or grilled fish. Try it alongside sautéed vegetables for a healthy meal. You can also serve it with a fresh salad. It adds a nice touch to any festive dinner. To prepare Mushroom Rice Pilaf ahead, cook it as usual. After cooking, let it cool completely. Store it in an airtight container in the fridge. It stays fresh for up to three days. When ready to serve, reheat it on the stove or in the microwave. Add a splash of broth to keep it moist. Yes, Mushroom Rice Pilaf is gluten-free. The main ingredient, basmati rice, contains no gluten. Just ensure that your vegetable broth is also gluten-free. This makes it a safe choice for those with gluten sensitivities. Enjoy it without worry! Mushroom Rice Pilaf offers great flavor and texture. We’ve covered ingredients, cooking steps, and helpful tips to make this dish shine. Variations let you customize to your taste, while proper storage keeps leftovers fresh. Enjoy this dish with your favorite sides or make it ahead for easy meals. Balancing nutrition with great flavor, this recipe checks all the boxes. Whether it’s for a cozy dinner or a meal prep idea, you’re set to impress. Go ahead and try it out!

Mushroom Rice Pilaf

A flavorful and aromatic rice dish with mushrooms, perfect as a side or main course.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Vegetarian
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup basmati rice
  • 2 cups vegetable broth
  • 1 cup mushrooms (cremini or button), sliced
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon thyme (dry or fresh)
  • to taste salt and pepper
  • 1 4 cup fresh parsley, chopped (for garnish)
  • 1 4 cup sliced almonds (toasted, optional for crunch)

Instructions
 

  • Begin by rinsing the basmati rice under cold water until the water runs clear. This helps to remove excess starch and ensures light, fluffy rice.
  • In a medium saucepan, heat olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
  • Next, add the minced garlic and sliced mushrooms to the pan. Cook for another 5-7 minutes, stirring occasionally, until the mushrooms have released their moisture and are nicely browned.
  • Stir in the rinsed basmati rice and cook for an additional 2 minutes, allowing the rice to absorb the flavors from the mixture.
  • Pour in the vegetable broth, then add thyme, salt, and pepper. Bring the mixture to a boil, then reduce to a simmer. Cover the pan with a tight-fitting lid and let it cook for 15-18 minutes or until the rice is tender and the liquid is absorbed.
  • Once cooked, remove the pan from heat and let it sit, covered, for an additional 5 minutes. This helps the rice finish cooking and makes it fluffier.
  • Fluff the rice with a fork, then mix in the chopped fresh parsley. If desired, sprinkle toasted almonds on top for added texture and flavor.

Notes

Serve in a large bowl or individual plates, garnished with parsley and toasted almonds for an elegant touch.
Keyword mushroom, rice pilaf, side dish, vegetarian