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Mushroom Rice Pilaf (a one-pot meal)

Mushroom Rice Pilaf Recipe (a one-pot meal). Delicious, easy, and has simple ingredients. | NatashasKitchen.com

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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

Mushroom Rice Recipe (a one-pot meal). Delicious, easy, and has simple ingredients. | NatashasKitchen.com

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).

Mushroom Rice Recipe (a one-pot meal). Delicious, easy, and has simple ingredients. | NatashasKitchen.com

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.

Mushroom Rice Pilaf

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 Recipe (a one-pot meal). Delicious, easy, and has simple ingredients. | NatashasKitchen.com

Mushroom Rice Pilaf (a one-pot meal)

4.93 from 14 votes
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
This mushroom rice pilaf (plov) has so many layers of flavor! It's delicious, easy, and has simple ingredients.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $8-$10
Servings: 6 (1-cup servings)

Ingredients

  • 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

Instructions

  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 or parsley.

♥ 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.

Mushroom Rice Pilaf Recipe (a one-pot meal). Delicious, easy, and has simple ingredients. | NatashasKitchen.com
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natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Barbara DeKemper
    March 28, 2018

    Does veg broth work instead of chicken? Reply

    • Natasha
      natashaskitchen
      March 28, 2018

      Hi Barbara, veg broth will work fine 😀 Reply

  • Zhanna
    November 16, 2017

    Hi Natasha!

    Can this be made with portabella mushrooms instead of white mushroom?

    Thank you! Reply

    • Natasha
      natashaskitchen
      November 17, 2017

      Hi Zhanna, I think that would work well with portobello mushrooms 🙂 Reply

  • Ellen
    November 2, 2017

    Can this be cooked ahead of time and reheated?
    Thanks! Reply

    • Natasha
      natashaskitchen
      November 3, 2017

      Ellen, I think it taste best fresh but reheating should work as well. Reply

  • Inna
    July 24, 2017

    What kind of white wine is best used for this recipe ?? Reply

    • Natasha
      natashaskitchen
      July 24, 2017

      Hi Inna, this was a soft white by Ste Chapelle. I think any wine that isn’t overly sweet or overly dry would work. Something that is drinkable would work well here (even though I don’t drink). I suggest staying away from “cooking wine” though. You might try a Chardonnay.  Reply

  • Dee
    January 15, 2017

    This was easy and fantastic, and will certainly become a go-to recipe for us. For those of you asking about leaving out the wine: while I’m sure it will still be delicious, the flavor will just not be the same. Thanks so much for sharing! Reply

    • Dee
      January 15, 2017

      I forgot to mention, I know a rice recipe is good when my husband doesn’t reach for a bottle of soya sauce! Reply

    • Natasha
      natashaskitchen
      January 15, 2017

      Dee, thank you for such a wonderful review and you are very welcome 😀! Reply

  • Rita Kurz
    December 18, 2016

    I am a little confused on what type of rice
    to use since I can’t get Basati rice here.
    We have Mahatma brown rice & also black wild rice but the cooking directions both state it takes 45 minutes to cook so I didn’t want to chance it here.
    Is it best to find a rice to match with the
    cooking directions here which is approximately 15-18″? Thank you. Reply

    • Natasha
      natashaskitchen
      December 19, 2016

      Hi Rita, you definitely want to cook the brown or black wild rice longer if using. Jasmine rice would be a good substitute as well. Reply

  • Jessica Gilbert
    October 18, 2016

    This was a huge hit. Followed the recipe exactly as written. Thanks for a new way to make rice! This recipe will become a staple in the house. I almost left the wine out because I didn’t really want to buy a bottle for 1/2 a cup…but I’m so glad I did because it definitely ads flavor. I just had to drink the rest of the bottle.. darn lol. Reply

    • Natasha
      natashaskitchen
      October 18, 2016

      Lol, just like Julia Child said – “I enjoy cooking with wine, sometimes I even put it in the food…” 😁. Thank you for the wonderful review Jessica, looks like you have a new favorite dish. Reply

  • Zehra
    September 20, 2016

    Hello Natasha, can this be made without the wine? Reply

    • Natasha
      natashaskitchen
      September 20, 2016

      Hi Zehra, it can but it won’t quite have the same depth of flavor. Adjust seasoning to taste 🙂 Reply

  • Masha
    July 22, 2016

    Hey! Is there a substitute for White Wine? Reply

    • Natasha
      natashaskitchen
      July 23, 2016

      Masha, you can just substitute it with chicken broth. Let me know how it turns out 😀. Reply

  • Irmgard
    June 20, 2016

    Hi, I made this for my dad yesterday and he absolutely loved it. Thanks for a great recipe 🙂 Reply

    • Natasha
      natashaskitchen
      June 20, 2016

      I’m so happy to hear that! Thank YOU for a wonderful review 🙂 Reply

  • Irina
    May 11, 2016

    Natasha this was wonderful! Kid approved! A winner! Reply

    • Natasha
      natashaskitchen
      May 12, 2016

      That’s so great! Thanks for sharing that with me. That’s the best when kids approve 🙂 Reply

  • Lin
    April 14, 2016

    Hi Natasha!

    I’ve been making a lot of recipes here from your site. This one is a recent hit. Amazing! I just had a silly question to ask😳 I’m a somewhat new cook and I just wanted to know how to incorporate chicken and beef into the dish. I wasn’t sure of the proper way to cook each and when to add it into the pot, timing, etc. Any suggestions? We all really like the flavor of this particular pilaf, so just wanted to know how to add that all in and what the correct flavoring should be of each meat so that it goes best with the flavors of the rice.

    Thanks so much for the fabulous recipes Natasha! Love them all Reply

    • Natasha
      natashaskitchen
      April 15, 2016

      Hi Lin! Are you thinking about substituting chicken broth with beef broth? I would put it in at the same time and keep everything else the same. The flavors should still work fine together. 🙂 Thank you for such an awesome review! Reply

      • Lin
        April 15, 2016

        Oh i was talking about incorporating actual chicken and beef meat into this dish😀😁

        Do you have any ideas for how and when to incorporate let’s say, chicken breasts, into this particular dish? We absolutely love the flavors and wanted to throw some chicken pieces into it but I wasn’t sure how or when during the cooking process i should put the chicken in or how it should be prepared so that it tastes good in this dish, etc. Any suggestions u have would be greatly appreciated!

        Thank you for your awesome blog Natasha! 😊 Reply

        • Natasha
          natashaskitchen
          April 15, 2016

          For Chicken and beef to be honest, I’m thinking about 2 other completely different recipes that you would LOVE. The beef would take longer to cook so I would recommend using this beef pilaf recipe. Also, I think adding chicken to this particular recipe would work and I would sautee the chicken before adding the onions and just remove the chicken after it’s sauteed. Return to the pot after the mushrooms are sauteed. But, my favorite chicken rice recipe is this oneReply

          • Lin
            April 15, 2016

            Oh these are all GREAT yummy suggestions. I’ve seen these recipes before here on your site and have yet to try them! Well I know what two new meals I’ll be trying this week😀👍🏻 lol Thank u Natasha! I will sautee the chicken as u said to add to this dish as they already requested this one. I’ll try the other ones soon! Thank you. I will continue to share your blog with everyone I know who cooks😊😁

          • Natasha
            natashaskitchen
            April 15, 2016

            Thank you Lin for spreading the word and you are welcome 😀.

  • Lena
    April 10, 2016

    Dont have wine atm, is there any other substitute? Reply

    • Natasha
      natashaskitchen
      April 11, 2016

      You can just use more broth and maybe a splash of fresh lemon juice to enhance the flavor. Reply

  • Tina
    March 29, 2016

    Can I add Parmesan cheese to this recipe? Reply

  • Kris Overfelt
    October 7, 2015

    Made this last nite, didn’t have white wine, used vermouth. It was wonderful! Also topped it with garlic, rosemary chicken that I made in crockpot. I will definitely make this again! Reply

    • Natasha
      natashaskitchen
      October 7, 2015

      I love the idea of garlic and rosemary crockpot chicken!! Yum! Now I have to ask, how did you make that chicken? 😉 Reply

  • Ged
    September 2, 2015

    Natasha,

    I couldn’t order online and buy in my nearest wine store both Ste Chapelle soft red and whine wine in PA. Such a bummer! Would you recommend any brand? Thanks Reply

    • Natasha
      natashaskitchen
      September 2, 2015

      To be honest I’m not much of a wine connoisseur and once I found a good one, I haven’t explored much with different brands. Reply

  • Manal
    August 8, 2015

    I’m so excited to try this recipe after trying your creamy chicken and rice, which was super yummy!
    But I have one question, should the rice be rinsed and soaked before adding it to the mushrooms or not?
    Thank you! Reply

    • Natasha
      natashaskitchen
      August 8, 2015

      It’s not necessary to rinse or soak the rice in this recipe. 🙂 Reply

  • Liliya
    June 14, 2015

    Cooked it twice already. Both time it was gone within half ah hour. Tastes better when real fresh chicken bullion used. Don’t know how you come up with ideas but thank you for sharing. Your talent is much appreciated!:) Reply

    • Natasha
      natashaskitchen
      June 14, 2015

      Thank you so much for the awesome review! My husband actually came up with this one. 🙂 I’ll definitely tell him you loved it 🙂 Reply

  • Kate
    June 4, 2015

    This is such a wonderful dish! I made it and my family loved it! Thank you for posting it! 🙂 Reply

    • Natasha
      natashaskitchen
      June 5, 2015

      Thank you for the awesome feedback Kate and you are welcome :). Reply

  • Mila
    May 25, 2015

    This was the best rice I’ve ever made. Everyone loved it. Reply

    • Natasha
      natashaskitchen
      May 25, 2015

      Thank you for a great review Mila, I’m so happy you all enjoyed the recipe :). Reply

  • Yuliya
    May 24, 2015

    I combined this recipe and the one with chicken and it came out absolutely delicious, my hubby had two bowls and was happy to see that there were some leftovers left for tomorrow, thank you Natasha Reply

    • Natasha
      natashaskitchen
      May 25, 2015

      I’m so glad you enjoyed it! Thank you so much for sharing your great review 🙂 Reply

  • sasha
    May 21, 2015

    omg, this is so good! I am on second bowl of this, it’s so flavorful! Thanks Natasha!

    side note, I only have a slow cooker, so I put it in on high and it was done in about 2 hours 🙂 Reply

    • Natasha
      natashaskitchen
      May 21, 2015

      I’m so glad you enjoyed it and thank you so much for sharing that it works in a slow cooker. That’s awesome! Reply

  • Alina
    May 20, 2015

    Wow awesome pilaf! I’m so glad I made it:) it sounded weird to me but I’m glad I tried it:) thanks for the recipe! I’m sure I will make it again:) Reply

    • Natasha
      natashaskitchen
      May 20, 2015

      Alina, thank you for such a great review and you are welcome :). Reply

  • Tanya
    May 19, 2015

    Natasha,is it ok to skip the white wine? Reply

    • Natasha
      natashaskitchen
      May 19, 2015

      Yes, it adds an extra layer of flavor but you can use a little more broth instead. 🙂 Reply

  • May 18, 2015

    Russian risotto!
    Now I know what to do for tonight. Reply

    • Natasha
      natashaskitchen
      May 18, 2015

      Ha ha, yes! 🙂 I hope you love it! 🙂 Reply

  • Gina
    May 18, 2015

    once the onions and mushrooms are sautéed and wine has been cooked down, can this be transferred to a steamer? Reply

    • Natasha
      natashaskitchen
      May 18, 2015

      Gina, what do you mean by a steamer, a rice cooker? If so, then yes :). Reply

  • This mushroom pilaf looks amazing! I love any dish with good and hearty mushrooms in it. Yum! Reply

    • Natasha
      natashaskitchen
      May 16, 2015

      Thank you Shelby. Definitely! They are meaty without the meat 😉 Reply

  • Jakub Przedzienkowski
    May 16, 2015

    May try it with kasha ala buckwheat groats. Good one. Reply

    • Natasha
      natashaskitchen
      May 16, 2015

      Mmm yes that’s a great idea! 🙂 Reply

  • Diana
    May 16, 2015

    Hi Natasha, I dont have broth at the moment , do you think I can just use water? Reply

    • Natasha
      natashaskitchen
      May 16, 2015

      Do you have any bouillon you could substitute with? Yes, you could just add water, but broth will taste better. You might need a little more seasoning, but it will still taste pretty good. 🙂 Reply

  • Liudmila
    May 15, 2015

    I usually do pilaf with chicken and pork. Haven’t tried with mushrooms. Thank you for this recipe. Reply

    • Natasha
      natashaskitchen
      May 15, 2015

      We usually make it with some kind of meat also, but we wanted to try something different. I hope you love the mushrooms in the recipe as much as we do! Reply

    • Mushrooms will be new for us too! They add a little beef for a beefy guy like me but very few calories. Wife is going to love this and after I didn’t get her that bonsai tree, she needs a boost. Reply

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