Mushroom Rice Pilaf with Rosemary – Vegan & Vegetarian
This Rosemary Mushroom Rice Pilaf has been one of my go-to side dishes lately. It’s SO easy to make! Similar to my Instant Pot Mushroom Risotto recipe, this rice pilaf is full of hearty and warming flavors that make it perfect for winter (or really any time of the year).
This recipe is full of tips and tricks for making a perfectly fluffy rice pilaf that’s vegan, vegetarian, and made to impress. From weeknight dinners to holiday gatherings, this easy side dish takes any meal to the next level!
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Here’s what you’ll need for this recipe:
Olive Oil – I used olive oil to sauté the vegetables, but avocado oil is a great option as well.
Mushrooms – Freshly sliced mushrooms add a hearty, warming flavor to the rice pilaf! SO delicious.
Long-Grain Rice – Jasmine, basmati, or long-grain white rice are the best types of long-grain rice for rice pilaf recipes!
Vegetable Broth – If you’re making this recipe vegan, then vegetable broth is the base broth. However, chicken broth works great as well for my non-vegan friends!
Onion & Garlic – I used freshly minced garlic and chopped onions for this rice pilaf. Another option is to use garlic powder and dried onions, instead!
Salt/Pepper/Smoked Paprika – Salt and pepper are a must in this recipe, but the secret to taking it to the next level? Smoked paprika! Not too much, but just the right amount. Smoked paprika adds the right touch of depth and smoky flavors to this delicious Rosemary Mushroom Rice Pilaf. It really brings it all together!
Rosemary – Last but not least, the rosemary! I finely minced fresh rosemary and added it in at the end of the process to give this recipe an aromatic and earthy flavor. Adding in dried rosemary at the beginning of the recipe is a great substitute as well!
How to Make Mushroom Rice Pilaf
Here’s an overview of how to make Mushroom Rice Pilaf with Rosemary in 6 easy steps:
- Cook the garlic and onions in a dutch oven (or deep sauté pan).
- Cook the sliced mushrooms, then set aside.
- Toast the rice and add in the broth.
- Add half of the mushrooms back in along with the seasoning.
- Let simmer, adding in the rosemary and remaining mushrooms.
- Fluff with a fork and enjoy!
About the Mushrooms
I saved half of the cooked mushrooms for the end of the recipe to keep some of that sautéed mushroom texture in the rice pilaf. Since adding them in with the broth will result in a softer, chewier texture, it’s best to keep some for the end of the recipe. This also allows the first half of the mushrooms to add flavor to the rice!
Tips for Fluffy (Non-Sticky) Rice
The secret to getting perfectly fluffy, non-sticky rice every single time? Toast the rice before cooking! Lightly cook the dry rice in a little bit of oil for about 2-3 minutes until it begins to brown. Then add the broth and continue cooking according to directions!
RELATED: Easy Instant Pot Brown Rice
Tips for the Rosemary
For freshly minced rosemary in this recipe, it’s important to make sure that the rosemary is minced into very small pieces! If you don’t have time to mince the rosemary, you can always add an entire sprig of rosemary for cooking and then remove it at the end (or use it as garnish). And of course, there’s always the option to use dried rosemary instead!
How to Store Rice Pilaf
To store this Rosemary Mushroom Rice Pilaf recipe, simply let cool completely in an airtight container. Place in the refrigerator and store for 3-5 days, or freeze for up to 3 months!
More Rice Recipes You’ll Love
- Fall Veggies & Rice Harvest Bowls
- Thai Pineapple Fried Rice
- Spanish Rice & Beans
- Cuban Mojo Chicken and Rice
- Crockpot Chicken and Rice
Did you make this recipe? Be sure to give it a rating below and tag your photos @jar.of.lemons!
Rosemary Mushroom Rice Pilaf
- 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/pepper (to taste)
- 1/2 teaspoon smoked paprika (optional)
- 1/2 Tablespoon freshly minced rosemary (or 1/2 teaspoon dried)
- 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, sautéing until they begin to brown (about 2-3 minutes).
- Add in the mushrooms.
- Salt and cook for about 5-7 minutes, or until they begin to soften and brown.
- Set the mushrooms aside along with any extra liquids they may have produced.
- Pour the remaining 1 Tablespoon of olive oil and rice into the dutch oven, toasting for 2-3 minutes until it begins to brown.
- Add 1/2 of the mushrooms and all of the liquid back into the dutch oven and stir.
- Add in the broth, salt, pepper, and smoked paprika (optional), then 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 liquid is absorbed).
- Add more salt and pepper to taste (if desired), then fluff with a fork.
- Serve and enjoy!