Brown Rice Mushroom Pilaf
User Reviews
5
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Prep Time
5 mins
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Cook Time
45 mins
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Total Time
50 mins
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Servings
4
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Calories
298 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Brown Rice Mushroom Pilaf
Description
This pilaf uses brown rice rinsed and cooked with sautéed cremini mushrooms, garlic, and onions. The recipe supports either Instant Pot or stovetop methods, adjusting broth amounts and timing accordingly. Mushrooms are browned in olive oil both initially and after cooking the rice, contributing a deep, wooded flavor profile. Vegetable broth infuses the rice with savory depth while cooking. The dish is garnished optionally with butter for richness and diced green onions for brightness and color contrast.
The pilaf yields a tender rice texture enriched by the caramelized mushrooms and the aromatic sautéed aromatics. Preparing the ingredients in stages builds layers of flavor and prevents mushy mushrooms. Serving as a standalone side or a base for other dishes, this pilaf balances earthiness with subtle seasoning.
Cremini mushrooms are recommended, though regular white button mushrooms work well. The recipe is flexible with rice choice: it can be made with short-grain or long-grain brown rice, or white rice varieties like basmati or jasmine, adjusting cooking times accordingly. Seasoning can include lime juice addition just before serving for a fresh note. Better Than Bouillon or similar concentrated broth bases are convenient options for broth preparation.
Ingredients
- 2 tablespoon olive oil divided
- 2 cloves garlic minced
- 1 cup onion diced
- 10 ounces cremini mushrooms sliced, divided
- 1 cup brown rice rinsed, can use white rice too
- salt to taste
For Instant Pot
- 1 1/4 cup vegetable broth
For stovetop
- 2 cups vegetable broth
To garnish (optional)
- 1 tablespoon butter (optional) skip butter to keep this vegan
- 1/4 cup green onions diced
Instructions
- Rinse brown rice and set aside.
For Instant Pot:
- Start the instant pot in Sauté mode and let it heat. Add 1 tablespoon olive oil, half the mushrooms and sprinkle some salt. Cook them for about 4 minutes until they brown. Take out and keep them aside. We will add these in at the end.
- Now add the remaining 1 tablespoon olive oil, garlic and onions to the instant pot. Sauté for 2 mins. Add mushrooms and sauté for another 3-4 minutes until they brown.
- Add brown rice, vegetable broth, and salt. Stir and deglaze the pot. Press cancel and close the lid with the vent in the sealing position.
- Select Manual or Pressure cook mode for 22 mins at high pressure (or 4 minutes for white rice). When the instant pot beeps, let the pressure release naturally.
- Add back in the mushrooms kept aside. Add in the optional tbsp of butter and mix well. Top with green onions and enjoy!
For Stovetop in a pot:
- Heat oil in a medium-large pot or saucepan over high heat. Add 1 tablespoon olive oil, half the mushrooms and sprinkle some salt. Cook them for about 4 minutes until they brown. Take out and keep them aside. We will add these in at the end.
- Now add the remaining 1 tablespoon olive oil, garlic and onions to the pot. Sauté for 2 mins. Add mushrooms and sauté for another 3-4 minutes stirring occasionally until they brown.
- Add brown rice, vegetable broth and salt. Stir and bring to a boil. Cover and reduce heat to medium low and cook for about 35-40 minutes until all the liquid is absorbed. Stir in between starting at about 25 mins. (Cook covered for 15 minutes for white rice)
- When rice is done, add back in the mushrooms kept aside. Add in the optional tablespoon of butter and mix well. Top with green onions and enjoy!
Notes
- Cremini mushrooms are preferred but white button mushrooms can be substituted.
- Short-grain or long-grain brown rice works well; adjust cooking time if using white rice.
- When using white basmati or jasmine rice, reduce cooking time to about 4 minutes at high pressure with a 10-minute natural release in the Instant Pot.
- Better Than Bouillon is a convenient broth base; reduce added salt if using.
- A squeeze of lime juice before serving brightens the pilaf’s flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Calories | 298kcal | 15% |
| Carbohydrates | 44g | 15% |
| Protein | 6g | 12% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 7mg | 2% |
| Sodium | 328mg | 14% |
| Potassium | 520mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 310IU | 6% |
| Vitamin C | 4.6mg | 5% |
| Calcium | 45mg | 5% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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