Description
A savory garlic mushroom rice pilaf made with tender rice, sautéed mushrooms, and aromatic garlic—perfect as a side dish or a satisfying vegetarian main.
Ingredients
- 1 cup long-grain white rice
- 8 ounces fresh mushrooms, sliced
- 3 cloves garlic, minced
- 1 tablespoon unsalted butter
- 1 medium onion, finely chopped
- 2 cups vegetable or chicken broth
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
- 1/4 cup grated Parmesan (optional)
Instructions
1. Heat olive oil and butter in a skillet over medium heat until melted.
2. Add chopped onion and cook for 3–4 minutes until soft and translucent.
3. Stir in minced garlic and cook for about 30 seconds until fragrant.
4. Add sliced mushrooms and cook, stirring frequently, until browned, about 5–6 minutes.
5. Stir in the rice and cook for 2 minutes, coating the grains well.
6. Pour in the broth, season with salt and pepper, and bring to a gentle simmer.
7. Reduce heat to low, cover, and cook for 18–20 minutes until the liquid is absorbed.
8. Remove from heat, fluff with a fork, and let rest for 2 minutes.
9. Garnish with chopped parsley and Parmesan if using, then serve.
Notes
Use cremini or button mushrooms for best flavor.
Rinse rice beforehand for fluffier texture if desired.
For a richer taste, substitute part of the broth with white wine.
Optional: drizzle with truffle oil before serving for an earthy finish.