Mushroom Rice Pilaf (a one-pot meal)

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We love a good one-pot meal because it accounts for the dish factor. What is the dish factor, you ask? Less dishes to wash. I think you’ll like me for it. I also think you’ll like love this mushroom rice pilaf (plov). It has so many layers of flavor! It’s delicious, easy, and has simple ingredients.

The inspiration for this came from my husband, Vadim, who came up with the mushroom pilaf idea. The method is based on one of the most popular rice recipes on our site: Creamy Chicken and Rice (a major reader and family favorite, which you also must try).

Ingredients for Mushroom Pilaf:

1 large or 2 medium onions (about 2 1/2 cups), finely chopped
1 lb white button mushrooms, sliced
2 Tbsp olive oil
4 Tbsp unsalted butter, divided
2 garlic cloves, minced or pressed
1/2 cup white wine
2 cup long grain rice (such as basmati)
4 cups low sodium chicken broth
1 tsp salt, or to taste
Pinch of black pepper
2 Tbsp Fresh dill for garnish, optional

How to Make Mushroom Plov:

1. Using a dutch oven or heavy bottom pot with tight fitting lid, over medium/high heat, add 2 Tbsp olive oil and 2 Tbsp butter. Add onions and sauté until translucent (5 min) then add sliced mushrooms and cook until liquid has evaporated and mushrooms are lightly golden (8-10 min). Add in 2 pressed garlic cloves and stir (1 min).

2. Add 1/2 cup white wine and cook until mostly evaporated (2-3 min). Stir in the rice then add 4 cups broth, 2 Tbsp butter, 1 tsp salt and a pinch of black pepper.

3. Bring to a boil then reduce heat to low, cover and simmer until rice is fully cooked through and liquid absorbed (15-18 min). Give the rice a quick stir and serve garnished with dill.

Mushroom Rice Pilaf (a one-pot meal)

4.96 from 23 votes

Author: Natasha of NatashasKitchen.com

This mushroom rice pilaf (plov) has so many layers of flavor! It's delicious, easy, and has simple ingredients.

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Prep Time: 5 minutes mins

Cook Time: 35 minutes mins

Total Time: 40 minutes mins

Ingredients 

Servings: 6 (1-cup servings)

• 1 large or 2 medium onions, about 2 1/2 cups, finely chopped
• 1 lb white button mushrooms, sliced
• 2 Tbsp olive oil
• 4 Tbsp unsalted butter, divided
• 2 garlic cloves, minced or pressed
• 1/2 cup white wine
• 2 cup long grain rice, such as basmati
• 4 cups low sodium chicken broth
• 1 tsp salt, or to taste
• Pinch of black pepper
• 2 Tbsp Fresh dill for garnish, optional

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Instructions

• Using a dutch oven or heavy bottom pot with tight fitting lid, over medium/high heat, add 2 Tbsp olive oil and 2 Tbsp butter. Add onions and sauté until translucent (5 min) then add sliced mushrooms and cook until liquid has evaporated and mushrooms are lightly golden (8-10 min). Add in 2 pressed garlic cloves and stir (1 min).
• Add 1/2 cup white wine and cook until mostly evaporated (2-3 min). Stir in the rice then add 4 cups broth, 2 Tbsp butter, 1 tsp salt and a pinch of black pepper.
• Bring to a boil then reduce heat to low, cover and simmer until rice is fully cooked through and liquid absorbed (15-18 min). Give the rice a quick stir and serve garnished with dill or parsley.

• Full Nutrition Label
• Nutrition Disclosure

Course: Side Dish

Cuisine: American

Keyword: Mushroom Rice Pilaf

Skill Level: Easy

Cost to Make: $

♥ FAVORITE THINGS ♥
Shown in this post: (nope, no one paid us to write this; just stuff we love):
* The Le Creuset French Ovens  – made to last a lifetime and lovely too.
* This OXO garlic press is self cleaning and makes garlic work a breeze.
*We sure enjoy our Wusthof knife block set. Great knives are essential.