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!
½teaspoonSaltplus a pinch and extra at the end if needed (we use kosher salt)
1cupLong-Grain White Rice
1tablespoonButter
8ouncesWhite Button Mushroomssliced
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.