Best 18 Mushroom Rice Pilaf Recipes

FRESH MUSHROOM RICE PILAF

Steps:

• Melt butter in a saucepan over medium heat; cook and stir mushrooms, bell pepper, and onion until tender, about 5 minutes. Stir in water, rice, bouillon granules, salt, garlic powder, and black pepper. Bring to a boil; reduce heat to medium-low, cover, and simmer until liquid is absorbed and rice is tender, 14 to 16 minutes.

MUSHROOM AND RICE PILAF

Steps:

• In a large saucepan, heat butter over medium heat. Add rice; cook and stir until lightly browned, 5-6 minutes. Transfer to a 3-qt. slow cooker. Add mushrooms, green onions and oregano. Stir in broth and water. Cook, covered, on low until rice is tender and liquid is absorbed, 3-4 hours.

MUSHROOM-WILD RICE PILAF

Steps:

• In 3-quart saucepan, melt 1/4 cup of the butter over medium-high heat. Cook onion in butter 3 minutes. Add mushrooms; cook 3 minutes longer, stirring occasionally, until onion is tender and mushrooms are golden. Add wild rice and brown rice; cook and stir 1 minute.
• Stir in broth. Heat to boiling; reduce heat. Cover; simmer 45 to 50 minutes or until rice is tender and liquid is absorbed. Stir in remaining 2 tablespoons butter, the thyme, salt and pepper.

WILD RICE AND MUSHROOM PILAF

Steps:

• Combine wild rice, brown rice, and beef broth in a 3-quart sauce pan. Bring to a boil and reduce heat to Low. Cover and simmer 50-55 minutes until rice is tender.
• Meanwhile, slice mushrooms. Chop shallot. Chop (or crush) garlic.
• Melt butter in a large skillet over Medium heat. Saute shallots 3 minutes. Stir in garlic; add mushrooms, salt and pepper. Saute 4 minutes or until mushrooms are dark and tender.
• When rice is finished cooking, toss mushroom mixture with rice and serve while hot.
• Special note: The recipe originally says to drain the rice. I've never had any extra liquid to drain, but I use a different rice as well. To make the recipe easier for me I bought a rice mixture at my store called "Royal Blend". I highly recommend it since it contains Texmati white, brown, wild, and red rice. This might be the reason no draining is necessary. If you are able to find this rice and buy it, use 1 1/2 cups of it instead of the 3/4 cup of both rice.

QUICK BROWN RICE AND MUSHROOM PILAF

Steps:

• Heat oil in medium saucepan on medium heat. Add onions and celery; cook 3 minutes or until crisp-tender, stirring occasionally.
• Add mushrooms; cook 3 minutes or until mushrooms are tender, stirring occasionally. Add broth; stir. Bring to boil.
• Stir in rice; cover. Reduce heat to medium-low; simmer 5 minutes. Remove from heat; let stand 5 minutes. Add walnuts and parsley; mix lightly.

BROWN RICE MUSHROOM PILAF

Steps:

• Brown chopped onion and sliced mushrooms in a large saucepan with the olive oil, about 5 minutes.
• Add brown rice and stir to coat in oil.
• Add chicken broth.
• Bring to a boil, then simmer for about 45 minutes or until all liquid is absorbed.

SLOW-COOKER MUSHROOM RICE PILAF

Steps:

• In a large skillet, saute rice in butter until lightly browned. Add green onions and garlic; cook and stir until tender. Stir in mushrooms., Transfer to a 1-1/2-qt. slow cooker. In a small bowl, whisk water and beef base; pour over rice mixture. Cover and cook on low for 3 to 3-1/2 hours or until rice is tender and liquid is absorbed. Fluff with a fork. If desired, add sliced green onions.

WILD RICE, ALMOND AND MUSHROOM STUFFING (OR PILAF)

Steps:

• Bring the stock to a boil in a large saucepan or stock pot, and add the wild rice and salt to taste. When the liquid returns to the boil, lower the heat, cover and simmer 40 minutes, until the rice is tender and has begun to splay. Drain through a strainer, and set aside.
• Heat the oil over medium heat in a large nonstick skillet, and add the onion or shallots. Cook, stirring often, until tender, about five minutes for onions or three minutes for shallots. Add a generous pinch of salt and the garlic. Cook until fragrant, 30 seconds to a minute, and add the mushrooms and the celery. Cook, stirring, until the mushrooms have softened, about 10 minutes. Stir in the rice and the remaining ingredients. Cook, stirring, until the sherry has evaporated. Taste and adjust seasonings.
• Remove from the heat, and allow to cool before stuffing your turkey, or place in an oiled baking dish and cover. Warm for 20 to 30 minutes in a 350-degree oven.

EASY MUSHROOM RICE PILAF

Steps:

• Combine all ingredients in 3-quart saucepan.
• Bring to boil.
• Reduce heat to low.
• Cover and simmer for 50 minutes.
• Remove from heat and let stand, covered for 10 minutes.
• Stir and serve immediately.
• ENJOY!

BAKED MUSHROOM RICE PILAF

Steps:

• Place the first four ingredients in a 3-cup baking dish coated with cooking spray. Cover and bake at 350° for 55-60 minutes or until liquid is absorbed and rice is tender. Just before serving, sprinkle with almonds.

MUSHROOM AND SAUSAGE RICE PILAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Toast orzo pasta in an oven-proof skillet over medium heat until lightly browned, about 5 minutes. Transfer to a plate.
• Melt 2 tablespoons butter in the same skillet. Cook onion and garlic until onion is slightly translucent, about 5 minutes. Add mushrooms and cook until tender, about 5 more minutes. Mix with the orzo pasta.
• Cook white rice in the remaining 2 tablespoons butter until rice is lightly browned, about 5 minutes. Stir in sausage and cook for 3 minutes. Mix in cooked orzo pasta and mushroom mixture; add chicken broth and bring to a boil. Remove from heat and cover with an oven-proof lid.
• Bake in the preheated oven until liquid is absorbed, about 30 minutes. Mix well.

PRESSURE-COOKER MUSHROOM RICE PILAF

Steps:

• Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add butter. When butter is hot, add rice. Cook and stir rice until lightly browned, 3-5 minutes. Press cancel. Add mushrooms, green onions and garlic. In a small bowl, whisk water and beef base; pour over rice mixture., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 4 minutes. Let pressure release naturally. If desired, serve with additional chopped green onions.

WILD RICE AND SHIITAKE MUSHROOM PILAF

Steps:

• Heat the oil in a large oven proof skillet. Add the onion, celery, and carrots. Cook until just soft.
• Add the mushrooms, pecans, and rice. Cook for 5 minutes, stirring frequently.
• Add the broth, stir well, cover and place in a 350 degree oven for 50-60 minutes or until rice is tender.

THE BEST BELL PEPPER AND MUSHROOM RICE PILAF

Steps:

• Heat oil in a wok.
• Add the garlic and sauté on medium flame until the raw smell is gone and it starts to brown.
• Add the sliced onion and red bell pepper.
• Sauté on medium flame for 3 minutes.
• Add red chili powder, turmeric powder, pepper and salt to taste.
• Mix well with the other ingredients.
• Sprinkle spring onions over the rice immediately before serving.
• Serve hot.
• Enjoy!

PACIFIC NORTHWEST MUSHROOM & WILD RICE PILAF

Steps:

• Preheat oven to 375°F.
• In a skillet, heat oil over medium-high heat. Add mushrooms and onion and saute until soft, about five minutes.
• Place in a large baking dish that has a tight-fitting lid (or cover tightly with double layer of foil).
• Rinse wild rice under cold running water for 1 minute. Add to baking dish along with brown rice.
• In a small saucepan, bring stock and butter to a boil. Stir in salt. Immediately pour over rice in baking dish and seal tightly with or foil.
• Bake one hour or until tender. Remove from oven. Uncover and fluff with fork.
• Cover dish with a clean kitchen towel and let stand for five minutes. Uncover and let stand for five minutes more. Stir in basil.
• Press pilaf into lightly oiled moulds or custard cups. Invert onto dinner plates.

MUSHROOM AND ALMOND RICE PILAF

Steps:

• Brown onions in margarine.
• Mix together with remaining ingredients in a shallow baking dish.
• Bake for 1 hour at 375 degrees.

MUSHROOM AND LAVENDER RICE PILAF (VEGAN)

Steps:

• Place the lavender, mustard seeds and fennel seeds in a spice grinder. PULSE until finely ground.
• Warm the olive oil in a large skillet over medium heat.
• Stir in the rice and shallots; saute for 5 minutes.
• Add the mushrooms, sauteeing for about 5 minutes or until golden brown and the liquid from the mushrooms has started to evaporate.
• Stir in the salt, pepper and lavender mixture.
• If using a rice cooker, transfer the rice mixture to the appliance. Stir in the broth. Cook for 30 minutes or until the rice is tender and the the liquid has completely absorbed.
• If using the stove top, stir in the broth, cover the pot, bring to the boil, then reduce to simmer and cook for about 20 minutes or until the liquid has evaporated.
• Stir in half of the green onions.
• Transfer the cooked rice to a serving platter and garnish with the remaining green onions. If desired, you can garnish the top of the rice with fresh cilantro, too.
• Remember: Cooking time varies depending on if you are cooking the rice on the stove top or in a rice cooker.

MUSHROOM RICE PILAF

Steps:

• In a large saucepan, bring water and bouillon to a boil. Stir in rice. Remove from the heat; cover and let stand for 5 minutes. , Meanwhile, in a skillet, saute mushrooms and onions in butter and wine until mushrooms are tender and liquid is absorbed, about 6 minutes. Fluff rice with a fork; stir in mushroom mixture.