Mushroom Rice Pilaf

updated Apr 21, 2020
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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

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Credit: Amelia Rampe

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.

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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

  1. Dice 2 medium shallots and mince 2 garlic cloves.

  2. 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.

  3. 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.