Fresh Mushroom Rice Pilaf6 Reviews
- Prep: 10 min
- Cook: 20 min
- Ready In: 30 min
“This version of mushroom rice pilaf uses fresh mushrooms, not canned. Add garlic if you like.” - by Karen V.
Original recipe yields 4 servings
- 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.
Amount Per Serving (4 total)
- 149 cal
- 2.5 g
- 27.8 g
Based on a 2,000 calorie diet
Reviews (6)Rate This Recipe
"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, usi..." See moreng 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 follo..." See morewed 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!"
Classic Rice Pilaf
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