Rosemary Mushroom Rice Pilaf

Savory, fluffy, and delicious. This Rosemary Mushroom Rice Pilaf is full of so much flavor! Made with aromatic rice, rosemary, fresh garlic, and hearty mushrooms, this rice pilaf is one of the best as a wholesome side dish or vegan dinner recipe. It's easy to make and a meal that everyone will love!

Course Dinner, Side Dish

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 5

Cook Time 30

Total Time 35

Servings Servings

Calories 281kcal

Author Christine McMichael

Equipment

Dutch Oven

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/pepper to taste
1/2 teaspoon smoked paprika optional
1/2 Tablespoon freshly minced rosemary or 1/2 teaspoon dried

Instructions

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!

Nutrition