A pilaf is a culinary term for a rice recipe in which the rice is sauteed in butter before the rice is boiled in water. Rice pilafs take many forms with many additional ingredients and seasonings. Some rice pilafs include vegetables like peas and carrots. Our recipe for Mushroom Rice is a rice pilaf recipe that includes mushrooms, garlic, parsley, and thyme.
For best results, use fresh parsley and thyme for this recipe. Many people keep pots of fresh herbs growing in windows of their kitchen or in other places in their home, so they can always have a fresh sprig of parsley, thyme, or basil whenever a recipe calls for them. However, if you do not have these fresh herbs on hand, you can substitute dried herbs for parsley, thyme, or both. Since dried thyme and parsley have much more intense flavors than fresh herbs, you do not need as much in the recipe. Typically, the rule of thumb for substituting dried herbs for fresh ones is to swap out one-third of the fresh herb for the dried. So for this recipe, you will use 1 teaspoon of dried thyme and 1 teaspoon of dried parsley.
Mushroom Rice Recipe
- Heavy-Bottomed Saucepan with Lid
- 4 tbsp Butter
- 1½ teaspoons Minced Garlic
- 1 pound Chopped Mushrooms
- ½ teaspoon Onion Powder
- 1½ cups Jasmine Rice
- 1 tbsp Fresh Chopped Thyme or 1 teaspoon dried parsley
- ½ teaspoon Salt
- 2½ cups Beef Broth
- 2 tbsp Chopped Fresh Parsley or 1 teaspoon dried parsley
- In a 2 to 3 quart heavy-bottomed saucepan that has a tightly fitting lid, melt 2 tablespoons of your butter over medium heat. When the butter is melted and sizzling, add the mushrooms.
- Cook the mushrooms, stirring them occasionally for 5 to 8 minutes, until they are lightly browned. Add the garlic and the onion powder, cooking these for about 60 seconds, or until the garlic is light golden brown and fragrant. Take the mushrooms and garlic and scrape them into a bowl off to the side.
- Add the other 2 tablespoons of butter to the pot and let it melt until sizzling. Add the rice, the chopped thyme, and the salt. Stir and cook these together for about 60 seconds until the rice is golden brown and toasted.
- Add ½ cup of the broth, scraping up any bits that are stuck to the pan. Add the rest of the broth and turn the heat under the pan down to a simmer.
- Cover the pot with a tightly fitting lid, cooking the rice for 15 minutes. To keep the rice from sticking to the pan, don’t lift the lid or stir it. It will cook up perfectly.
- Remove the pot from the heat and stir the mushrooms and garlic into the rice. Let the rice mixture stand, covered, for about 5 minutes. Taste it and add seasonings if you think it is needed.
- Sprinkle the chopped parsley over the top of the rice as a garnish, and serve.
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