Overhead shot of a bowl of Fall Mushroom Rice Pilaf.

Fall Mushroom Rice Pilaf

This Mushroom Rice Pilaf is the perfect seasonal dish and captures all the flavors of fall. This dish stars U.S.-grown long grain rice and comes to us from our friend Chef Hari Cameron.

  • Servings
  • Serving Size
    1 bowl


  • 4 ounces dried mushroom blend
  • 8 ounces fresh crimini mushroom sliced
  • 1 tablespoon butter
  • 1 shallot minced
  • 2 garlic cloves minced
  • 2 sprigs of rosemary stem removed and chopped
  • 1 cup long grain rice 
  • 2 cups of vegetable stock
  • ⅓ cup madeira
  • pinch of salt


  • Soak dried mushrooms in the vegetable stock for an hour to hydrate the mushrooms and flavor the vegetable stock. 
  • Place a large sauté pan (with a lid) over medium heat. Add the butter, shallots, garlic, and thyme. Sauté until the shallots soften, 3-5 minutes. Then stir in the crimini mushrooms. Sauté the mushrooms for 10 minutes and cook until lightly caramelized. Deglaze the mushrooms with the Madeira and reduce until almost dry. 
  • Add the rice and cook for 2 minutes until toasted.  Add the stock and the dried mushrooms and bring to a simmer. Cover and lower heat and cook until the moisture is fully absorbed but rice is not over cooked about 15-18 minutes.
  • Allow to rest for 5 minutes and fluff with a fork. Adjust seasoning with salt and serve warm.