Signing you in…

Brown Rice and Mushroom Pilaf

Brown Rice and Mushroom Pilaf prepared dish

This savory brown rice pilaf uses cremini mushrooms, onion, garlic, herbs, and a splash of vegetable broth for a quick, satisfying grain dish. Starting with cooked brown rice keeps the texture hearty while making the recipe weeknight-friendly.

This recipe is american style, lunch, scaled for 6 servings, with 12 min prep and 23 min cook.

Prep: 12 min · Cook: 23 min · Total: 35 min · Serves: 6

Quick cooking notes

  • Core ingredients include carrot, garlic, low-sodium vegetable broth, olive oil.
  • Follow all 12 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 6 servings.

Ingredients

  • 1 medium carrot (finely diced)
  • 3 cloves garlic (minced)
  • 0.5 cup low-sodium vegetable broth
  • 2 tbsp olive oil
  • 1 large celery stalk (finely diced)
  • 4 cups cooked brown rice (cooled and fluffed)
  • 0.5 tsp kosher salt
  • 12 oz cremini mushrooms (sliced)
  • 1 tbsp reduced-sodium soy sauce
  • 0.25 cup fresh parsley (chopped)
  • 1 tbsp lemon juice (fresh)
  • 1 medium yellow onion (finely diced)
  • 0.25 tsp black pepper (freshly ground)
  • 1 tsp fresh thyme leaves (chopped)

Instructions

  1. Place the 4 cups cooked brown rice in a medium bowl, break up any clumps with a fork, and let it sit at room temperature for 5 minutes while you prepare the vegetables so the grains separate easily in the skillet.
  2. Wipe the 12 oz sliced cremini mushrooms clean with a damp towel if needed, then dice the 1 medium yellow onion, 1 medium carrot, and 1 large celery stalk on a cutting board; keep the vegetables in separate small piles so they can be added at the proper time.
  3. Heat a 12-inch heavy skillet or sauté pan over medium-high heat for 2 minutes, then add 1 tbsp olive oil and swirl until the oil shimmers.
  4. Add the sliced cremini mushrooms to the hot skillet in an even layer and cook over medium-high heat, stirring only once or twice, until they release their moisture and turn deep golden at the edges, 6 to 7 minutes.
  5. Sprinkle the mushrooms with 0.25 tsp kosher salt, stir for 30 seconds, then transfer them to a clean plate with a spatula; the skillet should have browned bits on the bottom but no burned spots.
  6. Reduce the heat to medium, add the remaining 1 tbsp olive oil to the same 12-inch skillet, and add the diced yellow onion, diced carrot, and diced celery stalk; cook, stirring often with a wooden spoon, until the onion is translucent and the carrot begins to soften, 5 to 6 minutes.
  7. Add the 3 minced garlic cloves, 1 tsp chopped fresh thyme leaves, 0.25 tsp black pepper, and the remaining 0.25 tsp kosher salt to the skillet, and cook over medium heat for 45 to 60 seconds until the garlic smells fragrant but has not browned.
  8. Pour in 0.5 cup low-sodium vegetable broth and 1 tbsp reduced-sodium soy sauce, scraping the bottom of the skillet with the wooden spoon for 1 minute to dissolve the browned mushroom bits into the liquid.
  9. Add the 4 cups cooked brown rice to the skillet and fold it through the vegetables with a spatula until every grain is moistened; cook over medium heat for 3 to 4 minutes, stirring occasionally, until the rice is hot and the liquid is mostly absorbed.
  10. Return the browned mushrooms and any accumulated juices to the skillet, then cook over medium heat for 2 to 3 minutes, stirring gently, until the mushrooms are hot and the pilaf looks glossy rather than wet.
  11. Turn off the heat, stir in 0.25 cup chopped fresh parsley and 1 tbsp fresh lemon juice, and let the pilaf stand in the covered skillet for 2 minutes so the grains finish absorbing the seasoning.
  12. Fluff the brown rice and mushroom pilaf with a fork, taste for seasoning, and serve warm when the rice is tender, separate, and evenly coated with the mushroom-herb mixture.

Nutrition (per serving)

  • Calories: 196
  • Protein: 5 g
  • Fat: 6 g
  • Carbohydrates: 32 g
  • Fiber: 4 g
  • Sugar: 3 g
  • Sodium: 430 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

Related recipes by cuisine or ingredients