Mushroom Pilaf

This mushroom pilaf is easy to make and turns out perfect every time! It’s so simple and flavorful, you’ll want to make it again & again!

Mushroom Pilaf |

It’s time to ditch the box of pilaf and make your own! This easy, delicious recipe is a twist on a family favorite. This past January I shared our family’s favorite rice recipe and it went viral! It’s dangerously easy and oh so good! Our 4 year old requested that I make a version with mushrooms in it (he loves them), so I grabbed a few extra ingredients and whipped up a pan full of this buttery, flavorful pilaf.

Mushroom Pilaf |

What I love most about this recipe is the texture of the rice. It never turns out mushy! ? I attribute that to toasting the rice and adding HOT broth to the pan. It may seem like an “annoying” extra step, but it definitely serves a purpose. If you don’t feel like grabbing an extra saucepan to heat the liquid in, you can always put it in a microwave safe glass measuring cup (or bowl) and heat it for a few minutes in there.

If you don’t have (or want to use) orzo, you can use vermicelli, fideos, filini, or even angel hair. Think thin + short and you’ll be good . ?

Mushroom Pilaf |

This mushroom pilaf was a huge hit at our house, plus it gave me the perfect opportunity to sneak in some extra veggies here and there. The kids loved it just as much as we did which is always a BIG deal! If you’re looking for a quick, delicious side dish, look no further! This is the perfect side for weeknight dinners or holiday meals!

Mushroom Pilaf

This mushroom pilaf is easy to make and turns out perfect every time! It’s so simple and flavorful, you’ll want to make it again & again!


  • 2⅔ c. low-sodium chicken broth
  • ⅓ c. unsalted butter
  • 1 tsp. kosher sea salt
  • ½ tsp. garlic powder
  • ¼ tsp. ground black pepper
  • ⅛ tsp. paprika
  • pinch onion powder
  • 2 tbsp. olive oil
  • 1 large carrot, peeled and cut into 1/8-inch cubes
  • ⅓ c. vermicelli or orzo
  • 1 c. long-grain white rice
  • 10 medium cremini mushrooms, sliced and cut into 1/4-inch pieces
  • 2 cloves minced garlic
  • 1 tbsp. chopped fresh parsley


  1. In a medium saucepan set over medium heat, add the chicken broth, butter, salt, garlic powder, pepper, paprika, and onion powder. Once the mixture starts to simmer, reduce to low heat.
  2. In a large skillet set over medium-low heat, add 1 1/2 tablespoons of olive oil. When the oil is hot, add the carrot and cook for 2 minutes, stirring occasionally. Add vermicelli and cook until brown, about 4-6 minutes. Add the rice and cook until it turns bright white, about 5-7 minutes.
  3. Pour the warm broth mixture into the skillet, stir to combine. Once the mixture simmers, cover and cook for 15 minutes.
  4. Meanwhile, in a small skillet set over medium heat, add remaining half tablespoon of olive oil. When the oil is hot add the mushrooms and cook until lightly browned, about 5 minutes, then add the garlic and continue cooking for 2 additional minutes.
  5. Remove the cover to the skillet, add the mushroom/garlic mixture and the parsley. Stir, cover, and continue cooking for 5 minutes or until all of the broth is absorbed. Serve immediately.

-You can also microwave the chicken broth mixture in a microwave-safe bowl for 2 minutes on high right before pouring it into the rice.

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