Mushroom Rice Pilaf: A Comforting Side Dish
If you’re looking for a side dish that’s hearty enough to stand on its own, but versatile enough to complement just about any main course, this veggie mushroom rice pilaf may become your new favorite.
It’s made with fragrant Basmati rice, sauteed mushrooms, onions and carrots, and warm comforting spices. It’s loaded with crunchy almonds and fresh parsley, and easily makes a simple weeknight dinner feel more elevated.
National Rice Month
September marks National Rice Month, a time to celebrate one of the world’s most versatile and beloved pantry staples. Whether you’re using Jasmine, Basmati, or your favorite rice variety, rice has a way of turning any dish into a comforting, nourishing meal.
This warm and savory mushroom rice pilaf is a delicious way to celebrate this month. I used U.S.-grown Basmati rice for this recipe, a rice variety that’s long and fluffy with a nutty flavor– making it perfect for a pilaf.
U.S.-grown rice is high quality, nutrient-rich and contributes more than 15 vitamins and minerals, including folic acid and other B-vitamins, as well as iron and zinc. It’s a staple in so many cultures, and a grain we eat weekly in our house!
What you’ll need to make Mushroom Rice Pilaf
This simple yet elegant side dish is packed with savory flavor. It pairs beautifully with roasted chicken, salmon, grilled vegetables, or can even stand alone as a vegetarian main course.
Here’s everything you’ll need to make this dish-
- U.S.-grown Basmatic rice- long-grain varieties like basmati or jasmine are ideal for fluffy pilaf
- Mushrooms and shredded carrots
- Aromatics: onion and garlic
- Low-sodium vegetable broth- veggie or chicken broth make the rice rich and savory
- Spices- salt, pepper, dry dill, cumin and turmeric
- Olive oil
- Slivered almonds and parsley for a finishing touch
Step-by-Step
1. Sauté the aromatics: Heat olive oil in a skillet. Add in the diced onions and garlic and cook until translucent for about 5-7 minutes
2. Cook the mushrooms: Add your sliced mushrooms with a pinch of salt, and and cook until golden and most of the moisture evaporates, for about 15-20 minutes
3. Toast the rice: Stir in the rice with the shredded carrots and spices, and cook for 1–2 minutes until lightly toasted
4. Simmer: Pour in the broth, bring to a boil, then reduce heat and cover. Let the rice absorb the liquid until tender for about 25 minutes.
5. Fluff & finish: Off the heat, fluff with a fork and stir in the parsley and almonds
This mushroom rice pilaf comes together in a few simple steps, and can help elevate your dinners for the week. Serve it as a side with roasted chicken, grilled fish, or your favorite protein for a well-rounded weeknight meal!
This recipe was made in partnership with the USA Rice Federation, but all opinions are my own.
Serve with:
Slow-cooked Minute Steak with Dried Fruit
Chicken Meatballs with Caramelized Onion and Leeks
Honey Za’atar Chicken with Fennel
Mushroom Rice Pilaf
Ingredients
- 1 ½ cups Basmati rice
- 2 ½ cups low-sodium vegetable broth
- 16 oz baby bella mushrooms sliced
- 8 oz shredded carrots
- 2 yellow onions diced
- ⅓ cup olive oil
- 2 cloves garlic crushed
- 1 tbsp dry dill
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp cumin
- ¼ tsp turmeric
Top with
- ⅓ cup slivered almonds
- ½ cup parsley finely chopped
Directions
- Heat a pot with the olive oil on medium heat. I suggest a pot that’s around 3-4 qts deep.
- Add in the crushed garlic and diced onions. Saute together on medium heat for about 5-6 minutes.
- Add in the sliced mushrooms with a pinch of salt. Cook for a total of 15-20 minutes, stirring every couple of minutes until the mushrooms brown and release all of their liquid. If the mushrooms stick to the bottom of the pan at any point, pour in a couple of tablespoons of water to deglaze the pan.
- Once the mushrooms cook down, add in the shredded carrots, rice and spices with an extra tbsp of olive oil. Toss together.
- Pour in the vegetable broth, cover the pot and bring it to a boil. Once boiling, reduce the heat to a low flame and simmer for 25-30 minutes. Remove the pot from the heat and let the rice rest for 10 minutes.
- Once the rice rests, fluff it with a fork and mix in the almonds and chopped parsley
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