Mushroom brown rice pilaf is the perfect side dish! Its easy, filling, loaded with veggies and flexible enough to go with whatever main dish is on the menu.
A mushroom brown rice pilaf may sound like a boring side dish, but I can assure you dear friends, this one is not. This recipe is full of flavor, yet won’t steal the spotlight from whatever you’re serving it with. The flavors are versatile enough that it goes with pretty much anything too.
This is great for someone like me that likes making larger dishes and reheating leftovers for weeknight meals. When I get home, I’m normally too ravenous to wait for brown rice to cook for an hour, but if I’ve got leftovers I can reheat, I’ve automatically got a wholesome side dish that makes dinner prep that much easier.
After being subjected to my camera, this particular pilaf got paired with two different entrees on two different nights. The first was a simple lemon dill salmon, and the next night the leftovers were munched alongside a saucy chicken dish. Both worked perfectly, complimenting the main dish as if it was made especially for it. Win, win, and win again.
This is an excellent choice for me because mushrooms are one of my all time favorite veggies. They’ve got all the satisfying umami flavor and meaty texture to hit all the savory cravings you don’t even know you have.
This recipe can be prepped in 10 minutes flat. How many other side dishes can you say that about? While I like scalloped potatoes, mac and cheese, and all the other delicious sides, none can compete with this mushroom brown rice pilaf when it comes to keeping prep work simple.
Step 1: plop mushrooms down into a baking dish.
Step 2: Add brown rice, water, and seasonings.
Step 3: Cover with foil and bake away.
*Please note that it is mandatory to consume a full glass of wine while the rice cooks.
Step 4: remove from oven and sprinkle with parmesan cheese. Broil to melt that cheesy goodness alllll over.
Step 5: Sprinkle with parsley and serve!
Easy as can be right? I thought that play by play might help convince you that this recipe is worth trying. Seriously folks, this mushroom brown rice pilaf is the lazy chef’s new best friend. If you still need convincing, please just take yet another minute to consider the dishes you can pair this with.
If you’re looking for another side that plays together, this lemon asparagus is money. This easy sautéed spinach is even simpler and is one my most popular recipes to date. Both of those recipes are a hit every time I make them and I’m sure you’ll find the same is true for you.
Mushroom Brown Rice Pilaf
Ingredients
- 1 1/2 cups basmati brown rice
- 1/2 lb. mushrooms, washed and quartered
- 2 cups low sodium vegetable, chicken, or beef broth
- 1 1/4 cups water
- 1/2 tsp. salt
- 1/4 tsp. onion powder
- 1 tsp. garlic powder or 1 1/2 tsp. fresh minced garlic
- 1/2 tsp. olive oil
- 1/2 cup parmesan cheese, grated
- 1 Tbsp. chopped parsley
Instructions
- Preheat oven to 375° F.
- Add rice and mushrooms to medium sized casserole dish. Pour broth and water into dish. Add salt, onion powder, garlic, and olive oil.
- Stir lightly to mix seasonings in evenly.
- Cover with aluminum foil.
- Place dish in preheated oven and bake for 1 hour. Remove from oven and remove foil. Be careful or you’ll burn your face from the steam! Turn the broiler on.
- Sprinkle with parmesan cheese and place in oven. Broil for 2-3 minutes to melt cheese. Remove from oven and sprinkle with parsley before serving.
Nutrition
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Comments & Reviews
Hello! i really liked your recipe! i will surely try this out