In a medium saucepan, heat the butter and oil over medium heat until just until the butter is melted.
To the melted butter and oil, add in the minced fresh onion, and saute until the onion is beginning to soften 3-4 minutes
Add in the mushrooms and saute until fragrant and browned 2-3 minutes.
Place the rice in a fine-mesh strainer and rinse well. Shake the strainer well to remove all the excess water.
Add the rinsed rice, onion flakes, onion powder, garlic powder, celery seed, pepper, dried parsley, and 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.
Add in the broth and bring to a gentle boil, still over medium heat.
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.
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.
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.