Why Make This Recipe
Rosemary Mushroom Rice Pilaf is a delightful dish that combines the earthy flavors of mushrooms with the aromatic touch of rosemary. It’s simple to make and perfect as a side or a main course. This recipe is great for anyone looking to add a satisfying vegetarian option to their meal plan. Plus, it’s packed with flavor and nutrients, making it a great addition to your dinner table.
How to Make Rosemary Mushroom Rice Pilaf
Ingredients:
- 4 Tablespoons olive oil (divided)
- 2 teaspoons minced garlic
- 1/2 medium yellow onion, chopped
- 1 pound sliced mushrooms
- 1 1/2 cups long-grain rice
- 3 1/4 cups vegetable broth
- Salt and pepper (to taste)
- 1/2 teaspoon smoked paprika (optional)
- 1/2 Tablespoon freshly minced rosemary (or 1/2 teaspoon dried)
Directions:
- Heat up 3 Tablespoons of the olive oil in a dutch oven or deep sauté pan over medium-high heat.
- Add in the minced garlic and chopped onion. Sauté until they begin to brown, about 2-3 minutes.
- Add the mushrooms to the pan. Season with salt and cook for about 5-7 minutes, or until they begin to soften and brown.
- Set the mushrooms aside along with any liquid they may have released.
- Pour the remaining 1 Tablespoon of olive oil and the rice into the dutch oven. Toast the rice for 2-3 minutes until it begins to brown.
- Stir in half of the mushrooms and all of the liquid from the mushrooms back into the dutch oven.
- Add the vegetable broth, salt, pepper, and smoked paprika (if using). Stir and bring to a simmer.
- Cover and let simmer for 10 minutes.
- Add in the rosemary and the remaining cooked mushrooms, then cover and continue cooking for another 5 minutes or until all the liquid is absorbed.
- Taste and add more salt and pepper if desired. Fluff with a fork and serve.
How to Serve Rosemary Mushroom Rice Pilaf
Rosemary Mushroom Rice Pilaf can be served as a side dish with roasted vegetables, grilled chicken, or fish. It also works well as a standalone dish, topped with a sprinkle of fresh herbs or grated cheese. For added flavor, try serving it with a drizzle of balsamic vinegar or a squeeze of lemon juice.
How to Store Rosemary Mushroom Rice Pilaf
To store leftover Rosemary Mushroom Rice Pilaf, let it cool completely and then transfer it to an airtight container. It can be kept in the refrigerator for up to 4 days. For longer storage, you can freeze it in freezer-safe containers for up to 3 months. Just make sure to reheat it thoroughly before serving.
Tips to Make Rosemary Mushroom Rice Pilaf
- Use a variety of mushrooms for extra flavor; shiitake, cremini, or button mushrooms all work well.
- Adjust the amount of garlic and onion according to your taste preferences.
- For a richer flavor, you can substitute water with vegetable broth while cooking the rice.
- Experiment with adding other herbs like thyme or parsley for different flavors.
Variation
You can easily make this recipe your own by adding other ingredients, such as peas, carrots, or bell peppers. For a touch of protein, consider adding cooked quinoa or chickpeas.
FAQs
Can I make this recipe gluten-free?
Yes! Just ensure that the vegetable broth you use is gluten-free, and this dish will be suitable for a gluten-free diet.
Can I use brown rice instead of white rice?
Yes, but keep in mind that brown rice will take longer to cook. Adjust the cooking time and liquid accordingly.
How can I make this dish more filling?
Add beans, such as black beans or kidney beans, for extra protein and fiber. Nuts or seeds can also add a nice crunch and make the dish more satisfying.
