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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)
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
- 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.
♥ 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.
This was easy and delicious. I used salted butter, canned mushrooms and some lager beer instead of wine only because I didn’t have the exact ingredients that it called for. It was wonderful. I will try again with wine and fresh mushrooms next time but honestly it was great how I made it. This recipe has been saved and will be used again. Thank you for sharing.
This is so good. I made it tonight for dinner and it was a huge hit. I sprinkled a teaspoon of Parmesan cheese over my serving as a garnish…..yum.
Deeeelish! Throw a little parm on top! Whooohooo