EASY MUSHROOM RICE PILAF a must have recipe! Cook rice in a rice cooker, saute onions, garlic, and mushrooms, add seasonings/herbs and cooked rice. Delicious!
Classic Rice Pilaf
Classic Rice Pilaf is delicious but does require watching the oven, so the rice is not cooked dry. The Classic Rice Pilaf Recipe is made with butter, olive oil, a small amount of finely diced onion, long grain white rice, bay leaf and chicken stock. The classic recipe sautees the onion just until tender. The rice is pearled in the olive oil, stirring to coat and toast, the bay leaf and salt is added. The chicken stock is poured over the rice and brought to a boil then covered and placed in the oven until the rice is cooked.
In my recipe for Easy Mushroom Rice Pilaf, you cook the rice in a rice cooker or follow package instructions and then add it to the skillet with sauteed onion, garlic, and mushrooms. Done!
So, if you have a house with excitement in every corner that you need to check from time to time, try my recipe and don’t let the rice cook dry in the oven Just sayin’.
Easy Mushroom Rice Pilaf – Prep
If you follow my recipes, you know I follow my culinary rules and always prep first. A cook who preps creates a fun environment to create.
My recipe does not follow the “Classic” way in which to make a rice pilaf, but sometimes I just have to get out of the box. Okay, most of the time, I get out of the box, Well, to tell the truth, I have thrown the box away. Onward!
To prep, cut the onions in half from top to bottom. Lay the flat side on the cutting board and cut the half into thirds then slice; this will give you bite size pieces. Remove the stems from the mushrooms and discard*. Small chop the garlic, don’t forget to remove the growing point found at the bottom of the bulb and discard. Roughly chop the parsley.
*Hint and Tip: The mushroom stems can be kept frozen and used when making vegetable stock or chicken stock if you like.
As the rice is cooking in the rice cooker, (love my rice cooker) heat a skillet over medium heat, then add enough Olive Oil just to cover the bottom. As soon as ripples appear in the oil, about 20-30 seconds, add the onions and salt and pepper to taste. Stirring often, saute the onions to a medium soft texture then add the garlic and saute for 30 seconds. Add the mushrooms and cook long enough to soften. Check the seasoning and adjust if necessary.
Add the cooked rice, stir to mix well. Remove the skillet from the heat and add the parsley. Serve.
Hint and Tip: Easy Mushroom Rice Pilaf can be made a day in advance and reheated right before serving.
This rice dish is one of my go-to dishes for a side or a main course. For the main course, just add cooked chicken pieces or browned hamburger, steamed broccoli and you have an instant casserole.
Suggestion – Serve Easy Mushroom Rice Pilaf with Asian Glazed Salmon
Cooking Questions? Send me a note
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EASY MUSHROOM RICE PILAF
EASY MUSHROOM RICE PILAF a must have recipe. Cook rice in a rice cooker, saute onions, garlic, and mushrooms, add seasonings/herbs and cooked rice. Delicious!
- 4 tablespoons extra virgin olive oil
- 1 or 2, 6 oz. packages Shitake Mushrooms or Buton Mushrooms or a mix, stems removed and discarded, medium chop
- 1 large yellow onion, chop to bite-sized pieces
- 4 cloves fresh garlic, small chop
- 1/3 cup chopped fresh flat leaf parsley, rough chop
- 2-3/4 cups cooked rice blend or wild rice (1 cup uncooked - cook according to package instructions)
- Heat a skillet over medium heat then add enough Olive Oil to just cover the bottom. As soon as ripples appear in the oil, about 20-30 seconds, add the onions and salt and pepper to taste. Stirring often, saute the onions to a medium soft texture.
- Add the garlic and saute for 30 seconds. Add the mushrooms and cook long enough to soften. Check the seasoning and adjust if necessary.
- Add the cooked rice, stir to mix well. Remove the mix from the heat and add the parsley. If needed for your liking, add a drizzle or two of extra-virgin olive oil. Serve.
Hint and Tip: Easy Mushroom Rice Pilaf can be made a day in advance and reheated right before serving