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
Ingredients
Servings: servings
- 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
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%)
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