We love rice and any side dish with rice in it is a family favorite. Mushroom rice pilaf is the perfect addition to a main course. I serve this when I make chicken or fish.

I have made this on “Meatless Mondays” as well. I use low-sodium chicken broth and water to cook the rice. I think it adds a nice flavor.

Rice cooking times may vary according to taste preference. I used regular white organic raw mushrooms, but I’ve made this using a combination of mushrooms too.



This is a tasty side dish that takes very little time to prepare. It’s filling, delicious and works well with many meals.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings
Calories 233 kcal


  • 1 cup brown rice - (long grain)
  • 1 tbsp olive oil
  • 2 cups fresh mushrooms - (sliced)
  • 1 cup onions - (finely chopped)
  • 1 tsp garlic powder
  • 1 cup fat free chicken broth
  • 1 cup water
  • Salt and pepper to taste


  • In a 2-quart saucepan, heat oil over medium-high heat.
  • Add mushrooms, onion, garlic powder, salt, and pepper stirring often until the mushrooms and onion start to get tender, usually takes 3 – 4 minutes.
  • Add water, chicken broth and rice.
  • Stir and increase heat to high.
  • Once it starts to boil; reduce heat and cover.
  • Simmer for 40-45 minutes or until rice is tender.
  • Keep covered, remove from heat and let stand about 5 minutes.
  • Stir and serve hot.


The entire recipe makes 4 servings
The serving size is about 3/4 cup


Calories: 233 kcal (12%)Carbohydrates: 40.8 g (14%)Protein: 6.3 g (13%)Fat: 5.3 g (8%)Saturated Fat: 0.9 g (6%)Cholesterol: 0 mgSodium: 196 mg (9%)Potassium: 340 mg (10%)Fiber: 2.7 g (11%)Sugar: 2.2 g (2%)Calcium: 20 mg (2%)Iron: 2 mg (11%)
Tried this recipe?Let me know how it was!

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