Mushroom Rice Pilaf – an easy homemade rice pilaf with lots of fresh mushrooms! Great side dish recipe for chicken, fish, pork, or beef.
We had an absolutely gorgeous weekend in Colorado. It was sunny, warm, perfectly clear skies and just perfect. We headed up to the mountains on Saturday and the mountains were just breathtaking. The mountains will never get old to visit, but sometimes they are just more majestic than others. And when the colors are right, the sun is shining, not a cloud in the sky, and the sky is a vibrant blue, you just want to stay forever. That is what it was like this weekend. But today is back to work and back to real life.
I don’t know about you, but I struggle with side dish recipes. I can come up with main dishes for dinner, but coming up with what to serve with it is a different story. We almost always have fruit on the table, but often times you need something else. I grew up with having the flavored box rice mix as a side dish quite often. So I took a queue from that, and came up with my own homemade rice pilaf. I love mushrooms and had a lot to use up, so some kind of mushroom rice was what I had in mind.
If you like mushrooms, you will love this mushroom rice pilaf. I used a brown and wild rice blend, so the cooking time was a little longer. But you can use any rice blend you like, and adjust the cooking time accordingly. The hands-on time for this rice is very easy and minimal. Slicing and sauteing the onions and mushrooms is about it. After that is just letting the rice cook in the liquid. This mushroom rice is full of flavor because I cooked it in chicken stock instead of just water. Such an easy switch that can give any rice dish you are making to much more flavor!
- 1 Tbls olive oil
- 1 onion , finely chopped
- 2 cloves garlic , finely chopped
- 2 (16 oz) packages mushrooms (1 used 1 white, 1 baby bella)
- 2 cups brown and wild rice blend
- 4 cups chicken stock
- 1 tsp fresh thyme
- 1 tsp salt
- 1/2 tsp black pepper
- In a large skillet heat olive oil over medium high heat. Add onions, mushrooms and garlic. Saute until tender and mushrooms are browned. Stir in rice. Add chicken stock. Bring to a boil, cover and reduce heat to simmer. Cook for 30-45 minutes (depending on rice blend) or until rice is tender and liquid is absorbed. Season with salt and pepper, and stir in thyme. Adjust seasoning as necessary and serve.