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Herbed Mushroom and Brown Rice Pilaf Recipe

Herbed Mushroom and Brown Rice Pilaf recipe


This is a yummy rice dish with mushrooms and cheese. It has brown rice, three kinds of mushrooms, and tasty herbs. You cook it all in one pot. It's cheesy and good for a family dinner.


1 1/2 cups brown rice
32 fl oz vegetable broth
8 oz cremini mushrooms, sliced
8 oz shiitake mushrooms, stems removed and sliced
8 oz button mushrooms, sliced
2 tbsp unsalted butter
1/4 cup grated Parmesan cheese
1/4 cup grated Pecorino Romano cheese
1 medium yellow onion, diced
3 cloves garlic, minced
1/4 cup chopped fresh parsley
1/4 tsp dried thyme
1/4 tsp dried rosemary
1/4 tsp black pepper
1/2 tsp salt
2 tbsp olive oil


Heat olive oil in a large pot over medium heat.
Add the diced onion and minced garlic to the pot. Cook, stirring often, until the onion is soft and translucent, about 3-4 minutes.
Add the sliced cremini, shiitake, and button mushrooms to the pot. Cook, stirring occasionally, until the mushrooms have released their moisture and are starting to brown, about 7-8 minutes.
Season the mushroom mixture with thyme, rosemary, salt, and pepper.
Rinse the brown rice under cold water using a strainer or colander, then drain well.
Add the drained rice to the pot with the mushrooms and stir to combine.
Pour in the vegetable broth and increase the heat to bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer without disturbing for 35-40 minutes, or until the rice is tender and the liquid is absorbed.
Remove the pot from the heat. Stir in the butter, grated Parmesan cheese, and grated Pecorino Romano cheese until well combined and the cheeses have melted.
Gently fold in the chopped fresh parsley.
Serve the herbed mushroom and brown rice pilaf warm as a satisfying main dish.

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