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Fresh Mushroom Rice Pilaf

Fresh Mushroom Rice Pilaf

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Karen V.

This version of mushroom rice pilaf uses fresh mushrooms, not canned. Add garlic if you like.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 149 kcal
  • 7%
  • Fat:
  • 2.5 g
  • 4%
  • Carbs:
  • 27.8g
  • 9%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 185 mg
  • 7%

Based on a 2,000 calorie diet


  1. Melt butter in a saucepan over medium heat; cook and stir mushrooms, bell pepper, and onion until tender, about 5 minutes. Stir in water, rice, bouillon granules, salt, garlic powder, and black pepper. Bring to a boil; reduce heat to medium-low, cover, and simmer until liquid is absorbed and rice is tender, 14 to 16 minutes.
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This turned out to be an unexpected surprise, much better and certainly more memorable, than I thought it would be. However, I bumped up the flavor by using fresh garlic instead of garlic powder, using shitake mushrooms, chicken base rather than bouillon, and a good glug of white wine. I skipped the salt, which wasn’t necessary because of the bouillon or chicken base. This was excellent, actually. And elegant.


This was very good rice, but then I love mushrooms! I wish I would have seen the line at the end of the recipe that I could have added garlic to it because that would have been a nice touch. I followed the recipe except to use the red, yellow, and orange peppers rather than the green pepper called for. Thank you for a nice side dish!


We loved this! I omitted the green pepper (didn't have any), and added garlic in with the mushroom/onion mixture. Great combo of flavors...I will be making this again~YUM! Thanks for sharing. :)