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Rice Pilaf in bowl with Mushrooms and Parsley.
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5 from 9 votes

Easy Homemade Rice Pilaf

Made with toasted rice, earthy mushrooms, and a homemade blend of spices, this Rice Pilaf Recipe is buttery, nutty, and insanely delicious!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: American
Servings: 6
Author: Kristen Chidsey

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon unsalted butter
  • ½ cup yellow onion minced
  • 8 oz baby Bella or button mushrooms thinly sliced
  • 1 cup long-grain white rice
  • 2 tablespoons dried onion flakes
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon celery seed
  • ¼ teaspoon pepper
  • ½ teaspoon dried parsley
  • ½ teaspoon kosher salt
  • 2 cups low-sodium broth beef, chicken or vegetable
  • minced parsley or chives for serving
US Customary - Metric

Instructions

  • In a medium saucepan, heat 1 tablespoon extra virgin olive oil and 1 tablespoon unsalted butter over medium heat until just until the butter is melted. Once melted, add in ½ cup yellow onion (minced), and saute until the onion is beginning to soften 3-4 minutes
    Sauteed chopped onions in butter and olive oil for rice pilaf in saucepan.
  • Add in 8 oz baby Bella or button mushrooms (sliced) and saute until fragrant and browned 2-3 minutes.
    Sauteed chopped onions and sliced mushrooms in butter and olive oil for rice pilaf in saucepan.
  • Place 1 cup long-grain white rice in a fine-mesh strainer and rinse well. Shake the strainer well to remove all the excess water.
  • Add the rinsed rice, 2 tablespoons dried onion flakes, ½ teaspoon onion powder, ½ teaspoon garlic powder, ¼ teaspoon celery seed, ¼ teaspoon pepper, ½ teaspoon dried parsley, and ½ teaspoon kosher salt into the saucepan and toss everything together to coat the rice with the butter and seasonings. Toast the mixture for 1-2 minutes, stirring constantly.
    Mushrooms, onions, and rice toasted in saucepan.
  • Add 2 cups low-sodium broth and bring the mixture to a gentle boil, while still keeping the heat at medium.
    Saucepan with ingredients for rice pilaf before the rice has absorbed the liquid.
  • Once small bubbles begin to form along the sides of the pan, cover the pan, reduce the heat to medium-low and simmer for 12-15 minutes until rice is cooked through.
    Tender rice and mushrooms in saucepan with steam coming out of pan.
  • Remove the lid and gently fluff the rice with a fork. Do NOT stir the rice, as this can cause the rice grains to break down and turn mushy. Give the rice a taste and adjust the seasoning to taste.
  • Serve with chopped fresh parsley or chopped green onions.
    Rice Pilaf on plate with mushrooms and parsley.

Video

Notes

​Important Tip: Do not be tempted to turn up the heat when preparing rice pilaf. To do so, can result in burnt butter, overcooked mushrooms, and uneven cooking.
Rice: Use long-grain white or basmati rice for this recipe. If you use long-grain brown rice, you will need to increase the cooking time. 
Broth: You can use vegetable broth, chicken broth, or beef broth when making rice pilaf. 
Storage: Store rice pilaf in an airtight container in the refrigerator for up to 3 days. Alternatively, you can freeze the leftover pilaf in a freezer-safe container for up to 3 months.
Reheating: Transfer to a heat-safe container and add a splash of additional broth or water to the rice, cover with a moistened paper towel, and heat in the microwave until warmed through. 

Nutrition

Calories: 184kcal | Carbohydrates: 30g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 223mg | Potassium: 326mg | Fiber: 1g | Sugar: 2g | Vitamin A: 59IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 1mg
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