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Savory mushroom rice pilaf is a dish calculated to win over all the mushroom lovers in your life. From steaks to chicken to pork to fish, this versatile side dish goes with just about anything.
Mushroom Rice Pilaf
I’m hard pressed to think of a more comforting side dish than rice pilaf. Combining tender rice and orzo pasta with a super savory seasoning blend is a recipe for happiness!
And while I will be the first to acknowledge that mushrooms don’t appeal to everyone, this one is unapologetically for those of us who joyfully swoon when we see a mushroom dish on the table. This substantial pilaf can even do double duty as a vegetarian main dish when made with vegetable stock.
Mushroom Rice Pilaf Recipe
To make this heavenly pilaf, you’ll need the following ingredients:
- butter
- mushrooms
- kosher salt
- black pepper
- orzo
- onion
- garlic
- white rice
- thyme
- chicken or vegetable stock
- parsley
While it isn’t a requirement, our preference for rice pilaf is Basmati rice. If I don’t happen to have it on hand, plain white rice or Jasmine rice will work as well.
Do not use instant or minute rice, though, as it is not suitable for this recipe. It will not hold up to the cooking process.
Rice Pilaf with Mushrooms
Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the mushrooms and saute for 3-4 minutes, until tender. Sprinkle with salt and pepper and then remove the vegetables to a bowl and set aside.
Melt the remaining butter in the same skillet over medium heat. Add the orzo. Cook the orzo, while constantly stirring, until it all turns a golden brown, about 2-3 minutes.
Add the garlic and onion and cook for about a minute longer, until fragrant. Add the rice and thyme, stir to combine.
Add the chicken broth and bring to a boil. Reduce the heat to low and cover with a lid, making sure it continues to simmer.
Simmer until the rice is tender and the liquid has been absorbed, about 18-20 minutes. Remove from heat, let stand for a few minutes, and then fluff with a fork before adding the mushrooms to the rice.
Taste the rice and adjust the salt and pepper, as desired. Sprinkle with parsley, stir, and serve warm.
Do you love mushrooms as much as we do? If so, these recipes need to be on your must-try list too!
If you’re looking for a great choice to serve with this pilaf that keeps to the mushroom theme, look no further than our Meatloaf with Mushroom Gravy. Broccoli Mushroom Casserole, Easy Mushroom Stroganoff, and Mushroom Spaghetti Sauce are all great recipes for the fungi (fun guys?) in your life.
Mushroom Rice Pilaf
Ingredients
- 2 tbsp butter divided
- 8-12 ounces crimini or button mushrooms sliced thin, about 3-4 cups
- ¼-½ teaspoon kosher salt adjust to taste
- ¼ teaspoon freshly ground black pepper adjust to taste
- 1 cup orzo
- 1 small yellow onion chopped small, about 1 cup
- 4 cloves garlic minced
- 1 cup uncooked white rice preferably Basmati rice
- ½ teaspoon dried thyme
- 4 cups chicken or vegetable stock
- 2 tablespoons chopped fresh Italian parsley
Instructions
- Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the mushrooms and saute for 3-4 minutes, until tender. Sprinkle with salt and pepper and then remove the vegetables to a bowl and set aside.
- Melt the remaining butter in the same skillet over medium heat. Add the orzo. Cook the orzo, while constantly stirring, until it all turns a golden brown, about 2-3 minutes.
- Add the garlic and onion, cook for about a minute longer, until fragrant. Add the rice and thyme, stir to combine. Add the chicken broth and bring to a boil. Reduce the heat to low and cover with a lid, making sure it continues to simmer.
- Simmer until the rice is tender and the liquid has been absorbed, about 18-20 minutes. Remove from heat, let stand for a few minutes, and then fluff with a fork before adding the mushrooms to the rice.
- Taste the rice and adjust the salt and pepper, as desired. Sprinkle with parsley, stir, and serve warm.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made the recipe as written, except I opted to dice the mushrooms – this was solely to prevent my daughter from picking out the mushrooms and eat them all. Pilaf turned out beautifully: fluffy, fragrant and absolutely delicious. 10/10 would make again with one caviat: I’d half the recipe next time, as it made way more than my family could eat and the leftovers lost its fluffiness in the fridge.
I’m so glad you enjoyed the recipe!