Close up view of easy one-pot mushroom rice pilaf in a white and green bowl.

Easy One Pot Mushroom Pilaf

Delicious, flavorful and hearty one-pot recipe that’s loaded with veggies and ready in 20 minutes. It’s vegan and gluten free and can be stored in the fridge for up to 2-3 days.

This recipe comes from Easy Cooking with Molly in partnership with USA Rice to celebrate American Heart Health Month.

  • Servings
  • Serving Size
    1 cup
  • Prep Time
    2 min
  • Cook Time
    18 min
  • Total Time
    20 min



  • 1 cup U.S. white long grain rice
  • 2 cups white mushrooms, sliced
  • ½ cup frozen green peas, thawed
  • ½ cup diced carrot
  • ½ cup diced green pepper
  • ½ cup diced multi-color sweet peppers
  • 3 tablespoons olive oil
  • 4 cups water

Pilaf Seasoning

  • 1 teaspoon turmeric
  • 2 bay leaves
  • ¼ teaspoon cumin seeds
  • 2 cloves
  • 2 green cardamoms
  • ¼ inch Cinnamon stick
  • 5 black peppercorns
  • 1 teaspoon red chili powder


Pilaf Seasoning:

  • Add all the pilaf seasoning ingredients in a grinder and pulse to form a fine powder.
  • Keep the powder aside. (you only need 1½ teaspoons of this powder and store rest).


  • Heat olive oil in a non-stick pot.  Add bay leaves and sauté.  Add mushrooms and sauté for another 2 minutes till they get brown.  Add all the rest of the vegetables and sauté for 2 minutes on medium heat.
  • Add 1½ teaspoons pilaf seasoning and sauté everything evenly.
  • Add rice and sauté for 2 minutes (cook rice slightly).  Then add water and cover the pot with lid.  Lower the heat and let this cook for 12 minutes (check in-between to make sure nothing burns as all stoves are different).
  • After the rice is cooked, turn off the heat.  Sprinkle with some fresh cranberries, scallion and chopped pecans (optional).  Serve hot.