Mushroom Rice Recipe: How to Make Rice Pilaf

• 2 tablespoons extra virgin olive oil
• 1 yellow onion, finely diced
• 2 garlic cloves, minced
• 1 pound mixed mushrooms (such as cremini mushrooms, white button mushrooms, shiitake or oyster), thinly sliced
• Kosher salt and freshly ground black pepper
• 1 cup long grain rice (such as jasmine or basmati rice)
• 2 cups chicken broth
• 2 green onions, thinly sliced on the diagonal
• 2 tablespoons finely chopped Italian parsley leaves and tender stems
• ¼ cup grated Parmesan cheese (optional)

1. 1

   In a medium, heavy-bottomed pot, heat olive oil over medium-high heat.

2. 2

   Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

3. 3

   Add the garlic and mushrooms and sauté, stirring occasionally, until mushrooms are browned, about 10 minutes.

4. 4

   Season with salt and pepper.

5. 5

   Transfer ⅔ of the mushroom mixture to a plate.

6. 6

   Reduce to medium heat. Add rice to the pot and cook, stirring constantly, until rice is translucent and fragrant, about 2 minutes.

7. 7

   Add the chicken broth and bring to a boil. Reduce heat to simmer, cover and cook undisturbed for 15 minutes. Remove from heat and let rest, undisturbed, for 5 minutes.

8. 8

   Fluff cooked rice. Stir in reserved mushroom mixture and season to taste with salt and pepper. Sprinkle with Parmesan (if using), parsley, and green onions.

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