Mushroom Rice Pilaf
- ¼ cup extra-virgin olive oil
- 2 yellow onions, diced
- 3 garlic cloves, minced
- 2 cups chopped cremini mushrooms
- 2 cups chopped white mushrooms
- 1 cup chopped shiitake mushrooms
- 2 cups long-grain rice
- ½ cup white wine
- 3 cups chicken stock
- ¼ teaspoon ground turmeric
- salt and ground black pepper to taste
- 1 tablespoon fresh chopped parsley, or to taste
- Heat olive oil in a saucepan over medium heat. Reduce heat to low and cook onion in garlic in hot oil until fragrant, about 2 minutes; add cremini mushrooms, white mushrooms, and shiitake mushrooms until softened, about 5 minutes.
- Stir rice with the mushrooms. Pour wine into the pan to deglaze, scraping browned bits of food from the bottom with a wooden spoon.
- Pour chicken stock into the pan. Stir turmeric into the stock; season with salt and pepper. Reduce heat to low, place a cover on the pan, and simmer rice until tender, about 15 minutes; garnish with parsley to serve.
What others are saying
Sam Dalton says:
This is a really good rice pilaf the makes for the perfect side dish to dinner, including holidays and casual gatherings. I love the fragrant mushrooms, it was very delicious and simple to prepare.
Laura Griffin says:
Very good mushroom rice pilaf. The cremini mushrooms, white mushrooms and shiitake work great together! I never think to use all three, so glad I did. Delicious.