Mushroom Rice Pilaf
This creamy mushroom and herb-flecked skillet makes the perfect side to anything you're cooking for dinner, or better yet, top it with a yolky poached egg for a creamy bite.
Serves2 to 4
Prep3 minutes
Cook15 minutes
The next time you’re faced with a big bowl of leftover rice and have no idea what to do with it, look to classic rice pilaf for inspiration. Rice pilaf is made by sautéing aromatics in fat, adding rice, and cooking the whole thing in broth, which infuses the dish with savory flavor. Here, you’ll start by cooking shallots and garlic in butter, adding mushrooms and fresh thyme, and then deglazing the pan with chicken or vegetable broth. Because the rice is already cooked, you’ll add it in at the end, which still gives you all the wonderful creaminess you expect from a good pilaf.
Serving Mushroom Rice Pilaf
This creamy mushroom and herb-flecked skillet makes the perfect partner to anything you’re cooking for dinner, be it pork chops, grilled chicken, or even a platter of roasted vegetables. Better yet, top the pilaf with a poached or fried egg to make it the star of your plate.
More Rice Pilaf Recipes We Love
Mushroom Rice Pilaf
This creamy mushroom and herb-flecked skillet makes the perfect side to anything you're cooking for dinner, or better yet, top it with a yolky poached egg for a creamy bite.
Prep time 3 minutes
Cook time 15 minutes
Serves 2 to 4
Nutritional Info
Ingredients
- 2
medium shallots
- 2 cloves
garlic
- 2 tablespoons
unsalted butter
- 8 ounces
sliced cremini mushrooms
- 1 teaspoon
dried thyme
- 1 teaspoon
kosher salt
- 1/2 cup
low-sodium chicken or vegetable broth
- 2 cups
cooked white or brown rice
Instructions
Dice 2 medium shallots and mince 2 garlic cloves.
Melt 2 tablespoons unsalted butter in a 10-inch or larger skillet over medium heat. Add the shallot and garlic, and cook, stirring occasionally, until softened, about 3 minutes. Add 8 ounces sliced cremini mushrooms, 1 teaspoon dried thyme, and 1 teaspoon kosher salt, and cook, stirring occasionally until the mushrooms release their liquid, about 8 minutes.
Add 1/2 cup chicken or vegetable broth and scrape up any browned bits from the bottom of the pot with a wooden spoon. Cook until the broth is reduced by half, about 1 minute. Stir in 2 cups cooked rice and cook until heated through, about 2 minutes.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container up to 4 days.