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An image of the mushroom rice pilaf served in a white bowl with a beige linen and set on a light blue table.
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Mushroom Rice Pilaf

This mushroom rice pilaf recipe is made with wild and long grain white rice, onions, chicken broth and mushrooms that are sauteed in butter. It’s a savory and totally satisfying side dish!
Course Side Dish
Cuisine American
Keyword mushrooms, rice recipes, wild rice
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings 4
Calories 323kcal
Author Elizabeth

Ingredients

  • 1 tablespoon Extra Virgin Olive Oil
  • ¼ cup Finely Diced Onion yellow or white (about ½ small onion)
  • ½ cup Wild Rice
  • cups Chicken Broth
  • ½ teaspoon Salt plus a pinch and extra at the end if needed (we use kosher salt)
  • 1 cup Long-Grain White Rice
  • 1 tablespoon Butter
  • 8 ounces White Button Mushrooms sliced

Instructions

  • Heat the olive oil in a medium saucepan over medium heat. When the oil is hot, add the onions and cook gently for 3 minutes, stirring frequently.
  • Add the wild rice, chicken broth and salt to the pan, stir.
  • Raise the heat to high and bring the liquid to a boil (It will take about 5 minutes to start boiling). Lower the heat to medium-low to low; cover and cook the wild rice for 20 minutes. Keep the liquid at a simmer, adjust the heat as needed.
  • Add the white rice to the saucepan and give it a quick stir. Raise the heat to high, bring the broth to a simmer again (it will take 2-3 minutes to come to a simmer). Stir once to make sure the rice is not sticking to the bottom and cover the pan. Keep the liquid simmering, adjust the heat as needed.
  • 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 until all the liquid cooks out and they are golden in spots, about 10-12 minutes. Stir occasionally at first, then more often as the liquid cooks out.
  • When the mushrooms are done add them to the rice. Give everything a good stir to combine.
  • Continue cooking the rice pilaf, covered, for 20-25 minutes on medium-low to low heat stirring only one time about halfway through the cooking time.
  • Uncover the saucepan and fluff the rice with a fork, let some steam escape and fluff again.
  • Taste the rice and add salt if needed. As a reference we did not add extra to ours.

Nutrition

Calories: 323kcal | Carbohydrates: 56g | Protein: 9g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 1075mg | Potassium: 499mg | Fiber: 3g | Sugar: 2g | Vitamin A: 96IU | Vitamin C: 16mg | Calcium: 35mg | Iron: 1mg