If you are looking for a nice rice side dish, this mushroom rice pilaf is just the thing. Long grain white rice, wild rice and sautéed mushrooms combine to make a delicious side dish. Pair this rice pilaf with chicken, fish, or pork chops, add a side of steamed veggies and you’ll have a wonderful meal worthy of a special occasion. Enjoy!
1 tbsp. Olive Oil
¼ cup Finely Diced Onion, about ½ small onion
½ cup Wild Rice
3 ½ cups Chicken Broth
1 cup Long-Grain White Rice
1 tbsp. Butter
8 oz. Mushrooms, sliced
Salt, to taste
- Don’t slice the mushrooms too thin or they will break apart during cooking and won’t hold their shape.
- Stir the rice as little as possible. If rice is stirred too much during cooking it gets gummy. Resist the temptation.
Cook the rice
Heat the olive oil in a medium saucepan over medium heat. Add the onions, cook for 3 minutes, stirring frequently. Add the wild rice and the chicken broth to the pan, stir. Raise the heat to high and bring the liquid to a boil. Once the broth comes to a boil, lower the heat to medium-low to low. Cover and cook the wild rice, simmering gently, for 20 minutes. Note: Keep the liquid at a simmer, if it’s not simmering raise the heat a bit.
Add the white rice to the pot and give it a quick stir. Raise the heat to high, bring the broth to a simmer again, lower the heat to medium-low, cover and cook for 10 minutes, do not stir.
While the rice cooks, prepare the mushrooms
In the meantime, melt the butter in a non-stick skillet over medium heat. When the butter is melted and foamy, add the mushrooms and sprinkle with a pinch of salt. Gently cook the mushrooms approximately 7 minutes, stirring frequently.
When the mushrooms are done, add them to the rice (if there is liquid in the skillet drain completely before adding). Give the rice and mushrooms a quick stir to combine. Continue cooking the rice for 20-25 minutes on medium-low heat stirring only one time about halfway through the cooking time.
Taste the mushroom rice pilaf and add salt only, if needed, stir gently.