Pioneer Woman Mushroom Rice Pilaf Recipe

This Pioneer Woman Mushroom Rice Pilaf Recipe is a warm and savory recipe, which is made with a blend of mushrooms and long grain rice. It’s perfect as a cozy side, ready in about 55 minutes.

Pioneer Woman Mushroom Rice Pilaf Recipe Ingredients

• 1 pound mushrooms, mixed varieties
• 2 tablespoons butter
• 1/4 cup chopped shallots
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 1/4 cup long grain rice
• 2 1/2 cups vegetable broth or water
• 1/3 cup dry sherry
• Salt and pepper

How To Make Pioneer Woman Mushroom Rice Pilaf Recipe

1. Sauté Aromatics: In a large skillet with a lid, melt the butter over medium heat. Add the chopped shallots, minced garlic, and dried thyme. Cook for 3–5 minutes, stirring, until the shallots are soft and fragrant.
2. Cook the Mushrooms: Add the sliced mushrooms to the skillet and sauté for about 10 minutes, until they have released their liquid and become tender and browned.
3. Toast the Rice and Add Liquids: Stir the uncooked rice into the skillet and cook for another minute to toast the grains. Pour in the vegetable broth and dry sherry. Season with salt and pepper to taste and bring the mixture to a simmer.
4. Simmer the Pilaf: Once simmering, cover the skillet, reduce the heat to low, and let it cook for 18–20 minutes, or until all the liquid has been absorbed.
5. Rest and Fluff: Remove the skillet from the heat and let it sit, still covered, for 10 minutes. This step is crucial for fluffy rice. After resting, fluff the rice with a fork, adjust the seasoning if needed, and serve warm.

Recipe Tips

• Why use a mix of mushrooms? Using a variety of mushrooms, such as cremini, shiitake, and oyster, adds a wonderful depth of flavor and a more interesting texture to the final dish.
• Why is it important to let the rice rest? Letting the rice sit, covered and off the heat, for 10 minutes allows the steam to redistribute throughout the grains. This finishes the cooking process gently and results in perfectly fluffy, separate grains of rice instead of a mushy texture.
• Can I use a different liquid instead of sherry? Yes. The dry sherry adds a rich, complex flavor, but if you prefer not to use it, you can substitute it with an equal amount of additional vegetable or chicken broth.
• How do I get the most flavor from the rice? Toasting the dry rice grains in the skillet for a minute before adding the liquid is a key pilaf technique. It gives the rice a nutty, more complex flavor.

What To Serve With Mushroom Rice Pilaf

This savory pilaf is a fantastic side dish that pairs well with many main courses:

• Roasted chicken or turkey
• Pan-seared steak or pork chops
• Grilled salmon or other fish fillets
• A simple green salad for a light vegetarian meal

How To Store Mushroom Rice Pilaf

Refrigerate: Store leftover pilaf in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in a skillet with a splash of broth to loosen it up.

Mushroom Rice Pilaf Nutrition Facts

• Calories: 157 kcal
• Protein: 4g
• Fat: 5g
• Carbohydrates: 25g
• Sodium: 350mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Pioneer Woman Mushroom Rice Pilaf Recipe

Recipe by MarryCourse: DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

45

minutes

Calories

157

kcal

A warm, savory pilaf with a blend of mushrooms, aromatic shallots, garlic, and a splash of dry sherry.

Ingredients

• 1 pound mushrooms, mixed varieties

• 2 tablespoons butter

• 1/4 cup chopped shallots

• 4 cloves garlic, minced

• 1 teaspoon dried thyme

• 1 1/4 cup long grain rice

• 2 1/2 cups vegetable broth or water

• 1/3 cup dry sherry

• Salt and pepper to taste

Directions

• In a large skillet with a lid, melt butter over medium heat. Sauté shallots, garlic, and thyme for 3–5 minutes until soft.
• Add the mushrooms and cook for about 10 minutes until tender.
• Stir in the rice to toast it for one minute.
• Pour in the broth and sherry, season with salt and pepper, and bring to a simmer.
• Cover, reduce heat to low, and cook for 18–20 minutes until the liquid is absorbed.
• Remove from heat and let the pilaf rest, covered, for 10 minutes.
• Fluff with a fork and serve warm.

Notes

• Mushroom Variety: Using a mix of mushrooms like cremini, shiitake, and oyster will create a deeper, more complex flavor.
• Resting is Key: Don’t skip the 10-minute rest period; it’s essential for achieving a fluffy texture.
• Don’t Stir: Once the pilaf is covered and simmering, avoid the temptation to stir it, which can make the rice starchy and mushy.
• Toast the Rice: Toasting the dry rice in the pan for a minute before adding liquid enhances its nutty flavor.