Mushroom Rice Pilaf -A forgiving, generous dish
Jump to RecipeMushroom Rice Pilaf is a side dish that completes a veggie meal with satisfaction. It’s filling, flavorful and forgiving!
And it’s easy to change it up and make it your own with whatever veggie additions you have handy. You can use this recipe or add peas, asparagus, or chopped broccoli instead of the green pepper. It’s a great go-to rice addition for almost any meal!
When you don’t want potatoes or pasta but something a little different
That’s when you can reach for this recipe to round out your dinner plate! It plays nice with all the other vegetables and meat substitutes and it will make everybody happy. It’s also great when you have little on hand. Just a little rice, a handful of mushrooms, half a pepper, half an onion, and some vegetable broth become a lovely accompaniment to your meal. It makes great leftovers as well!
Social Media Shares of Mushroom Rice pilaf are encouraged!
So, feel free to experiment with this recipe and create your own favorite version. We’d love to hear how it turns out and what you did to make it your own. Send us a photo on Instagram or Facebook if you come up with a killer combination for this rice recipe.
Until then…
Some of our favorite ways to enjoy Mushroom Rice Pilaf is with a vegan meatloaf (homemade or Gardein brand), roasted butternut squash, and brussel sprouts. We also like to have it with chick’n marsala (recipe coming soon!), and a baked sweet potato. Adding black beans and a sprinkling of vegan parmesan cheese would also work well as a main dish. Or, stuff it in par-boiled peppers, perhaps stir in a little Posh Pesto, cover with tomato sauce, and heat in the oven for a stuffed pepper version of this side dish. So any way you make it, it will be magnanimous, no doubt!
P.S. Also, it goes nicely with a glass of chardonnay.. a little for the pilaf, a little for you. Win-win!
Try my favorite! Wolffer Vineyards Summer in a Bottle ♥
But only if you’re over 21, of course! 😉
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Mushroom Rice Pilaf
Ingredients
- 1 tablespoon cooking oil
- 2/3 cup long grain white rice or arborio rice
- 8 ounces mushrooms, diced
- 1/4 cup onion, diced
- 1/4 cup green pepper, diced
- 3 cloves garlic, minced
- 1 1/2 cups veggie broth omit 1/2 cup if using wine
- 1/2 cup dry white wine optional
- 1/2 teaspoon oregano
- salt and pepper to taste
Instructions
- Step 1: Heat oil in a skillet then add onion and green pepper. cook for about 3-5 minutes until softened. Step 2: Add in mushrooms, garlic, and oregano. Step 3: Cook and stir another 5 minutes until mushrooms have given up their liquid and just start sticking to the pan a bit. Step 4: Add in rice and stir occasionally, while cooking for another couple minutes. Step 5: Add wine (if using) and broth, bring to a boil then quickly reduce heat to simmer, give a little stir, and cover the pan with a well-fitting lid. Cook 15 minutes until rice is tender and liquids are absorbed. Step 6: Season with salt and pepper and serve.
Notes
