Mushroom Rice Pilaf Recipe

4.69 from 16 votes

Mushroom Rice Pilaf is light, savory, and perfect for busy nights. A few ingredients come together in one pan to make a dish that feels comforting without any extra work.

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 243kcal

Author: Andrea

Equipment

Dutch Oven

Ingredients

2 2/3 cup low-sodium chicken broth
1/3 cup unsalted butter
1 tsp kosher sea salt
1/2 tsp garlic powder
1/4 tsp ground black pepper
1/8 tsp paprika
pinch onion powder
2 tbsp olive oil
1 large carrot peeled and cut into 1/8-inch cubes
1/3 cup vermicelli OR orzo
1 cup long grain white rice
10 medium cremini mushrooms sliced and cut into 1/4-inch pieces
2 cloves garlic minced
1 tbsp parsley freshly chopped

Instructions

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.
In a large skillet set over medium-low heat, add 1 ½ tablespoons of olive oil. When the oil is hot, add the carrot and cook for 2 minutes, stirring occasionally. Add the vermicelli and cook until brown, about 4–6 minutes. Add the rice and cook until it turns bright white, about 5–7 minutes.
Pour the warm broth mixture into the skillet, stir to combine. Once the mixture simmers, cover and cook for 15 minutes.
Meanwhile, in a small skillet set over medium heat, add the 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.
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.

Notes

-Warm the chicken broth mixture in a microwave-safe bowl for 2 minutes on high before adding it to the rice.

STORE Mushroom Pilaf leftovers in an airtight container once it has cooled to room temperature. It will stay fresh in the refrigerator for up to 4 days. To FREEZE, transfer the cooled pilaf to a freezer-safe container or zip-top bag and freeze for up to 2 months.

Thaw overnight in the fridge before reheating on the stovetop or in the microwave, stirring occasionally to heat evenly. When REHEATING from the fridge, microwave with a splash of water or broth to bring back the texture.

Nutrition