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.
MUSHROOM RICE PILAF RECIPE
This is a tasty side dish that takes very little time to prepare. It’s filling, delicious and works well with many meals.
Ingredients
- 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
Instructions
- 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.
Notes
The entire recipe makes 4 servings
The serving size is about 3/4 cup
Nutrition
Nutrition Facts
MUSHROOM RICE PILAF RECIPE
Amount per Serving
Calories
233
% Daily Value*
Fat
5.3
g
8
%
Saturated Fat
0.9
g
6
%
Cholesterol
0
mg
0
%
Sodium
196
mg
9
%
Potassium
340
mg
10
%
Carbohydrates
40.8
g
14
%
Fiber
2.7
g
11
%
Sugar
2.2
g
2
%
Protein
6.3
g
13
%
Calcium
20
mg
2
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let me know how it was!
