Mushroom Rice Pilaf

5 from 1 vote

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.

Prep Time5

Cook Time20

Total Time25

Course: Side Dish

Cuisine: American

Servings:

Author: Mary Younkin

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

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.

Nutrition