Mushroom Rice Pilaf

Our savory Mushroom Rice Pilaf is made with whole grain brown rice combined with sautéed mushrooms and beef broth. We top it off with toasted nuts for added flavor and texture.

(37 votes, average: 3.35 out of 5)

Mushroom Rice Pilaf

Cooking time PREP TIME 5 mins
Cooking time COOK TIME 20 mins
Servings SERVES 4-6
Ready in TOTAL TIME 25 mins
Cooking time
PREP TIME 5 mins
Cooking time
COOK TIME 20 mins
Ready in
TOTAL TIME 25 mins


  • 3 tbsp butter
  • 1 cup sliced mushrooms
  • 2 cups Minute® Brown Rice
  • 1 can (14.5 oz) beef broth
  • 3/4 cup toasted sliced almonds, divided
  • 2 tbsp chopped parsley


  • With freshly sautéed mushrooms, 100% whole grain brown rice, and tasty toasted almonds, this Mushroom Rice Pilaf is a perfect side dish!

    Step 1

  • Melt butter in a large skillet over medium-high heat. Add mushrooms; cook, stirring, for 3-4 minutes, or until tender.

    Step 2

  • Add rice and broth and bring to a boil.

    Step 3

  • Cover, reduce heat and simmer for 10 minutes. Remove from heat and let stand for 5 minutes.

    Step 4

  • Stir in almonds and parsley, reserving 2 tablespoons of the almonds for garnish.

What is Rice Pilaf?

Rice pilaf (pee-lah-f) is a rice-based dish cooked with vegetables or proteins, such as meat. This one-skillet dish is cooked in broth with other ingredients like butter and spices. Thought to originate in Asia, its popularity has given way to other dishes around the world and it is often compared to dishes like paella, from Spain, and biryani, from India.

For this version of pilaf, we’ve combined sliced mushrooms sautéed in butter with the nutty flavor of our 100% whole grain brown rice.

Leftover rice? Follow our recipe for Microwave Egg Fried Rice, and use your leftover rice to make a whole grain version of a classic take-out dish.

Rice Pilaf Meals

This dish can be served as a side dish alongside chicken breast or steak at a family get together or for a weeknight meal. If you have frozen chicken breasts in the freezer, toss one on a baking sheet and cook it in the oven while you make this rice on the stove. You’ll have a complete meal ready in less than 30 minutes!

Feeding vegans or vegetarians? No problem! Simply substitute the butter for your choice of cooking oil and use vegetable broth instead of beef broth. Looking for more vegetarian ideas? Try our Rice-Stuffed Eggplant Parmesan.

To toast nuts, spread them in a single layer on a baking sheet. Bake at 350°F for 8-10 minutes, or until lightly browned. You can also skip the oven and use a nonstick skillet to lightly toast the almonds over low heat. Once they are slightly browned, make sure to take them off the heat before they brown too much.


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