Savoury mushroom pilaf
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garlic, and thyme, resulting in a fluffy and aromatic dish. The browned mushrooms add a satisfying earthiness, while the fresh parsley gives a burst of brightness to balance out the richness.
Perfect for pairing with grilled meats, roasted vegetables, or even on its own as a vegetarian main dish, this Mushroom Rice Pilaf is versatile and easy to make. With just 30 minutes from start to finish, it’s a quick, delicious option for weeknight dinners or family gatherings. The simple yet hearty flavors of this dish make it a favorite for anyone looking to enjoy a comforting, home-cooked meal.
Savory Mushroom Rice Pilaf with Fresh Herbs
Ingredients:
1 1/2 cups long-grain rice (basmati or jasmine)
2 tablespoons olive oil
1 tablespoon butter
1 small onion, finely chopped
2 garlic cloves, minced
1 cup mushrooms, sliced (cremini or button)
2 1/2 cups vegetable broth (or chicken broth)
1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
1/4 cup fresh parsley, chopped
Salt and pepper to taste
Directions:
Heat olive oil and butter in a large saucepan over medium heat. Add the chopped onion and cook for 3–4 minutes until softened and translucent.
Add the garlic and sliced mushrooms, cooking for another 5–7 minutes until the mushrooms are browned and tender.
Stir in the rice and cook for 1–2 minutes, allowing the rice to lightly toast and absorb some of the flavors.
Pour in the vegetable broth and add the thyme, salt, and pepper. Stir well and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pan, and let the rice simmer for 15–20 minutes, or until the rice is fully cooked and the liquid is absorbed.
Remove the pan from the heat and let the rice sit, covered, for 5 minutes. Fluff with a fork and stir in the fresh parsley before serving.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 220 kcal per serving | Servings: 4–6 servings
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Perfect for pairing with grilled meats, roasted vegetables, or even on its own as a vegetarian main dish, this Mushroom Rice Pilaf is versatile and easy to make. With just 30 minutes from start to finish, it’s a quick, delicious option for weeknight dinners or family gatherings. The simple yet hearty flavors of this dish make it a favorite for anyone looking to enjoy a comforting, home-cooked meal.
Savory Mushroom Rice Pilaf with Fresh Herbs
Ingredients:
1 1/2 cups long-grain rice (basmati or jasmine)
2 tablespoons olive oil
1 tablespoon butter
1 small onion, finely chopped
2 garlic cloves, minced
1 cup mushrooms, sliced (cremini or button)
2 1/2 cups vegetable broth (or chicken broth)
1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
1/4 cup fresh parsley, chopped
Salt and pepper to taste
Directions:
Heat olive oil and butter in a large saucepan over medium heat. Add the chopped onion and cook for 3–4 minutes until softened and translucent.
Add the garlic and sliced mushrooms, cooking for another 5–7 minutes until the mushrooms are browned and tender.
Stir in the rice and cook for 1–2 minutes, allowing the rice to lightly toast and absorb some of the flavors.
Pour in the vegetable broth and add the thyme, salt, and pepper. Stir well and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pan, and let the rice simmer for 15–20 minutes, or until the rice is fully cooked and the liquid is absorbed.
Remove the pan from the heat and let the rice sit, covered, for 5 minutes. Fluff with a fork and stir in the fresh parsley before serving.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 220 kcal per serving | Servings: 4–6 servings
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