Brown Rice Pilaf With Mushrooms
This brown rice pilaf recipe is so easy and tastes much better than plain brown rice. I sometimes make a pilaf dish that has ridiculous amounts of butter in it. I make that for holidays and when we have non-allergic company over, because it is yummy and traditional, but I’d like to eventually replace it with something more allergy-friendly. This brown rice pilaf is more for everyday cooking, but you could serve it with fancier dishes if you need a low-key side dish. It’s a delicious complement to main dishes, without any butter.
The mushrooms really add a lot of flavor. The recipe calls for regular button mushrooms, but you can shake things up or make it more fancy with a different type of mushroom. It is dairy free, gluten free, and soy free. Just make sure the broth you use doesn’t contain gluten or soy if you’re avoiding those things. You can even make this dish vegan if you use vegetable broth instead of chicken broth. This recipe takes only slightly more effort than making plain brown rice. Try it the next time you need an easy side dish – you’ll be happy you did!
Brown Rice Pilaf With Mushrooms Recipe
1 c. chopped fresh button mushrooms
1 small (or 1/2 of a large) onion, chopped
1 + 1/2 T. olive oil
1 c. brown rice
2 c. chicken broth (use vegetable broth to make this dish vegan)
In a saucepan, heat the olive oil on medium or medium-high heat. Cook the mushrooms and onion until the onion is transparent, stirring often.
Add the brown rice to the pan, and stir to coat the rice with the oil.
Add the broth, turn up the heat, and bring to a boil. Then lower the heat, cover the pot, and simmer for about 45 minutes, until the rice is tender and broth is absorbed.
This brown rice pilaf goes well with grilled or baked meats, particularly chicken. Let me know what you think!