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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.
Natasha this was wonderful! Kid approved! A winner!
That’s so great! Thanks for sharing that with me. That’s the best when kids approve 🙂
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
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!
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! 😊
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 one.
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😊😁
Thank you Lin for spreading the word and you are welcome 😀.
Dont have wine atm, is there any other substitute?
You can just use more broth and maybe a splash of fresh lemon juice to enhance the flavor.
Can I add Parmesan cheese to this recipe?
Hi Tina, I haven’t tried but I think the flavor combinations would work :). If you like a cheesy and creamier pilaf, try this recipe: https://natashaskitchen.com/2014/06/26/creamy-chicken-and-rice-recipe-a-one-pot-meal/
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!
I love the idea of garlic and rosemary crockpot chicken!! Yum! Now I have to ask, how did you make that chicken? 😉
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
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.
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!
It’s not necessary to rinse or soak the rice in this recipe. 🙂
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!:)
Thank you so much for the awesome review! My husband actually came up with this one. 🙂 I’ll definitely tell him you loved it 🙂
This is such a wonderful dish! I made it and my family loved it! Thank you for posting it! 🙂
Thank you for the awesome feedback Kate and you are welcome :).
This was the best rice I’ve ever made. Everyone loved it.
Thank you for a great review Mila, I’m so happy you all enjoyed the recipe :).
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
I’m so glad you enjoyed it! Thank you so much for sharing your great review 🙂
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 🙂
I’m so glad you enjoyed it and thank you so much for sharing that it works in a slow cooker. That’s awesome!
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:)
Alina, thank you for such a great review and you are welcome :).
Natasha,is it ok to skip the white wine?
Yes, it adds an extra layer of flavor but you can use a little more broth instead. 🙂
Russian risotto!
Now I know what to do for tonight.
Ha ha, yes! 🙂 I hope you love it! 🙂
once the onions and mushrooms are sautéed and wine has been cooked down, can this be transferred to a steamer?
Gina, what do you mean by a steamer, a rice cooker? If so, then yes :).
This mushroom pilaf looks amazing! I love any dish with good and hearty mushrooms in it. Yum!
Thank you Shelby. Definitely! They are meaty without the meat 😉
May try it with kasha ala buckwheat groats. Good one.
Mmm yes that’s a great idea! 🙂
Hi Natasha, I dont have broth at the moment , do you think I can just use water?
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. 🙂
I usually do pilaf with chicken and pork. Haven’t tried with mushrooms. Thank you for this recipe.
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!
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.