Recipe details
Lunch
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Brown Rice and Mushroom Pilaf
1h
6 servings
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This wholesome and flavorful Brown Rice and Mushroom Pilaf is a perfect side dish or light main course for any occasion. Nutty brown rice is combined with earthy mushrooms, aromatic onions, and savory herbs to create a dish that's both delicious and nutritious. This vegan and gluten-free pilaf is sure to satisfy your taste buds and nourish your body.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
4 g
2 g
Allergen Content
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Ingredients
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Steps
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Rinse the brown rice
Rinse the brown rice under cold water until the water runs clear. Set aside to drain.
Prepare the vegetables
Clean the mushrooms with a damp paper towel and slice them. Peel and finely chop the onion. Peel and mince the garlic cloves.
Sauté the vegetables
Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes until softened. Add the sliced mushrooms and minced garlic. Cook for another 5-7 minutes, stirring occasionally, until the mushrooms release their liquid and start to brown.
Add rice, broth, and seasonings
Add the rinsed brown rice to the pot and stir to combine with the vegetables. Pour in the vegetable broth and stir in the thyme, salt, and black pepper.
Cook the pilaf
Bring the mixture to a boil, then reduce heat to low, cover the pot, and simmer for 40-45 minutes or until the rice is tender and has absorbed the liquid.
Fluff and serve
Remove the pot from heat and let it stand, covered, for 5 minutes. Roughly chop the parsley leaves. Fluff the Brown Rice and Mushroom Pilaf with a fork and stir in half of the chopped parsley. Serve hot, garnished with the remaining parsley.
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