Description
This Mushroom Rice Pilaf is a flavorful one-pot meal featuring sautéed onions and mushrooms cooked with fragrant long grain rice and white wine, simmered in low sodium chicken broth for a rich, comforting dish. Garnished with fresh dill, it’s perfect as a main or side that comes together easily in under 45 minutes.
Ingredients
Scale
Vegetables & Aromatics
- 1 large or 2 medium onions (about 2 1/2 cups, finely chopped)
- 1 lb white button mushrooms (sliced)
- 2 garlic cloves (minced or pressed)
Liquids & Fats
- 2 Tbsp olive oil
- 4 Tbsp unsalted butter (divided)
- 1/2 cup white wine
- 4 cups low sodium chicken broth
Grains & Seasonings
- 2 cup long grain rice (such as basmati)
- 1 tsp salt (or to taste)
- Pinch of black pepper
- 2 Tbsp Fresh dill for garnish (optional)
Instructions
- Sauté Onions and Mushrooms: Using a dutch oven or heavy bottom pot with a tight-fitting lid, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat. Add the finely chopped onions and sauté until translucent, about 5 minutes. Then add the sliced mushrooms and cook until their liquid has evaporated and they turn lightly golden, around 8 to 10 minutes. Add the pressed garlic cloves and stir for 1 minute to release their aroma.
- Deglaze and Add Rice: Pour in the half cup of white wine and cook until mostly evaporated, approximately 2 to 3 minutes. Stir in the long grain rice thoroughly to coat each grain with the fat and vegetable mixture.
- Simmer the Pilaf: Add 4 cups of low sodium chicken broth, the remaining 2 tablespoons of butter, salt, and a pinch of black pepper. Bring everything to a boil, then reduce heat to low. Cover the pot and let it simmer gently until the rice is fully cooked and the liquid has been absorbed, about 15 to 18 minutes.
- Finish and Serve: Give the rice a quick stir to fluff it up. Serve warm, garnished with fresh dill or parsley for a bright, herbal finish.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Make sure to use a heavy-bottomed pot or dutch oven to prevent sticking and ensure even cooking.
- If fresh dill is unavailable, fresh parsley or thyme can be used as an alternative garnish.
- If you prefer a stronger mushroom flavor, try adding a splash of soy sauce or mushroom broth.
- White wine can be substituted with extra broth or water in case of dietary restrictions.
