Mushroom Rice Pilaf - Resized

Mushroom Rice Pilaf

If you’re looking for a side dish that’s hearty enough to stand on its own, but versatile enough to complement just about any main course, this veggie mushroom rice pilaf may become your new favorite. Made with fragrant Basmati rice, sauteed mushrooms, onions and carrots, and warm comforting spices, this dish makes an easy simple weeknight dinner feel more elevated.

This recipe stars U.S.-grown basmati rice and comes to us from our friend @somethingnutritious in partnership USA Rice.

  • Servings
    10
  • Prep Time
    10 mins
  • Cook Time
    50 mins
  • Total Time
    60 mins

Ingredients

  • 1 tbsp annatto oil
  • 1½ cups Basmati rice
  • 2½ cups low-sodium vegetable broth 
  • 16 oz baby bella mushrooms, sliced
  • 8 oz shredded carrots 
  • 2 yellow onions, diced
  • ⅓ cup olive oil 
  • 2 cloves garlic, crushed
  • 1 tbsp dry dill
  • 1 tsp salt
  • ½ tsp black pepper
  • ¼ tsp cumin
  • ¼ tsp turmeric

Top with:

  • ⅓ cup slivered almonds (optional)
  • ½ cup parsley, finely chopped (optional)
 

Directions

  • Heat a pot with the olive oil on medium heat. I suggest a pot that’s around 3-4 qts deep.
  • Add in the crushed garlic and diced onions. Saute together on medium heat for about 5-6 minutes.
  • Add in the sliced mushrooms with a pinch of salt. Cook for a total of 15-20 minutes, stirring every couple of minutes until the mushrooms brown and release all of their liquid. If the mushrooms stick to the bottom of the pan at any point, pour in a couple of tablespoons of water to deglaze the pan.
  • Once the mushrooms cook down, add in the shredded carrots, rice and spices with an extra tbsp of olive oil. Toss together.
  • Pour in the vegetable broth, cover the pot and bring it to a boil. Once boiling, reduce the heat to a low flame and simmer for 25-30 minutes. Remove the pot from the heat and let the rice rest for 10 minutes.
  • Once the rice rests, fluff it with a fork and mix in the almonds and chopped parsley