One Pot Mushroom Rice Pilaf
Quick and easy mushroom rice recipe, made with simple ingredients in one pot on stovetop in 30 minutes. Full of garlic, onion, fresh white or cremini mushrooms.
Servings: 4 People
Calories: 432kcal
Ingredients
- 3 tablespoon Butter Unsalted
- 3 tablespoon Olive oil
- 4 cups Mushrooms Cleaned, Sliced, White mushrooms or Cremini mushrooms
- 1 cup Onions Finely chopped
- 2 cloves Garlic Finely minced
- Salt To taste
- Pepper To taste
- 2 teaspoon Italian seasoning
- ¼ cup Dry white wine Optional, Can be replaced with broth
- 1.5 cups Long grain rice Uncooked,I used basmati rice
- 2 ¼ cups Vegetable broth Low sodium
- 2 tablespoon Parsley Fresh, Roughly chopped
- 2 tablespoon Pine nuts Toastes
Instructions
- Heat half the butter and half the oil in a large nonstick pot over medium-high heat.
- Add mushrooms, and cook over medium-high heat until golden brown.
- Remove from pot and keep aside.
- In the same pot, add remaining butter and oil, onions, garlic, salt, pepper, Italian seasoning and saute until garlic is fragrant and onion is partially softened.
- Add wine carefully, while stirring, scraping the bottom until wine is almost evaporated.
- Add rice and cook for about 1 minute.
- Pour broth and mix until combined.
- Cover and cook on medium-low heat for 15 minutes.
- Turn off heat, remove lid and add the sauteed mushrooms and parsley.
- Put the lid on and let it rest for 10 minutes. The residual heat will allow the rice to finish cooking and become tender.
- Remove lid and gently mix everything together.
- Sprinkle pine nuts on top and enjoy.
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave.
Nutrition
Calories: 432kcal | Carbohydrates: 67g | Protein: 9g | Fat: 14g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 709mg | Potassium: 519mg | Fiber: 3g | Sugar: 5g | Vitamin A: 755IU | Vitamin C: 8mg | Calcium: 61mg | Iron: 2mg