Mushroom Rice Pilaf – Instant Pot, Stove Top

Mushroom Rice Pilaf, is a easy, flavorful rice dish made with long grain rice, mushrooms, onions, garlic, and some herbs. This dish is delicious, one-pot meal, cooked to perfection in under 30 minutes. Great for weeknight dinner or even for a gathering. This recipe is VEGAN, GLUTEN-FREE

MUSHROOM RICE PILAF

Mushroom rice pilaf, a vegetarian delight. Packed with layers of flavors, earthy flavors from mushrooms, aromatic basmati rice, sweetness from onions, and nuttiness from garlic. I was introduced to mushroom rice, in my teens. Honestly, never was a big fan of mushrooms then. But, when I tried this dish, I just fell in love with it.

This mushroom rice pilaf, is a great vegetarian option, with all the meaty flavors, without the meat. When I make this mushroom rice pilaf, even my non-vegetarian eating friends, devour it. It is so good, that it has now become, one of my family favorites. I cook this dish quite often, my kids love anything with mushrooms. This dish makes a great weeknight dinner, or even to feed a crowd. An excellent dish on its own, or serve it with some roasted veggies, and some fried egg for a complete meal!

INGREDIENTS FOR MUSHROOM RICE

LONG GRAIN RICE – I prefer Basmati rice for this recipe. It seems to be perfect rice for Mushroom Rice. Each grain comes out moist and fluffy. You can find Basmati rice in most grocery stores or order it on Amazon

MUSHROOMS – star ingredient of this recipe. Cremini, button or portobella mushrooms work fine in this recipe, or combinations of mushrooms would equally do.

I personally, prefer cremini, as they add a lot of depth into this simple dish, but you could use any combination of your favorite mushrooms.

ONIONS – I prefer yellow or white onion, as it has mild flavor as compared to red onion.

GARLIC – it adds a nice flavor to this dish. I think mushrooms and garlic, compliment each other.  I prefer fresh garlic, but you could totally use garlic powder for this recipe.

HERBS – herbs that go well with the earthy flavors of mushroom and some of my family favorites include thyme, tarragon, parsley, bay leaf.

I use one or combination of herbs to add more depth and flavor to this dish. You can use any herb of your choice.

OLIVE OIL – I prefer Extra Virgin Olive oil, you can find it in most grocery stores or order it on Amazon.

BROTH – You can use water or broth, both would do just fine. I prefer low sodium broth as it adds an additional layer of flavor. Low sodium broth helps control the sodium intake.

Pic Shown: Mushroom Rice Pilaf

HOW TO MAKE MUSHROOM RICE

This is a very quick and easy recipe to make delicious Mushroom rice. It takes under 20 minutes to make this Instant Pot Mushroom Rice from scratch. Enjoy this Mushroom rice pilaf with some roasted veggies, and some fried egg for a complete meal!

PREP FOR MUSHROOM RICE

You will need   FINE MESH SIEVE

Using a fine mesh sieve, rinse the rice under cold running water for couple of minutes or until the water runs clear. Drain the rice well.

Slice onions, peel and mince garlic.

Using a damp paper towel, gently wipe the mushrooms, to remove any dirt. Trim the ends of the stem, and slice the mushrooms.

Note: Do not slice mushrooms too this, or they will integrate.

INSTANT POT MUSHROOM RICE

You will need  INSTANT POT 

Turn ON SAUTE (more), when it displays “HOT”, add oil. Add onions, garlic, bay leaf, saute for 30-60 seconds.

Add mushrooms, saute for 3-5 minutes, or until mushrooms cook down.

Add broth, deglaze the pot. Turn OFF SAUTE. Add rice, salt and pepper, to taste. Close the Instant pot lid, vent sealed.

Turn ON MANUAL / PRESSURE COOK (high) for 6 minutes. Turn OFF “keep warm” setting. Let pressure release naturally, around 10 minutes.

Open the Instant Pot lid, gently fluff the rice. Add some chopped green onions. 

Mushroom Rice is ready to be served. Enjoy!!  

Pic Shown: Mushroom Rice Pilaf

PRO TIPS FOR DELICIOUS MUSHROOM RICE PILAF

Some of the things I think really helps me achieve non-sticky, flavorful Mushroom Rice Pilaf are:

USE LONG GRAIN RICE – The grains have a firm, dry texture, and are best for side dishes, pilafs, fried rice. Produces distinct firm grains that stay fluffy and separate even after cooking.

I prefer Basmati rice, you can find it in most grocery stores or order it on Amazon

RINSE RICE – rinse the rice thoroughly. Use a fine mesh strainer, rinse the rice under cold running water for couple of minutes or until the water runs clear. Drain the rice well.

MUSHROOMS – Fresh mushrooms is a key to making this delicious rice. The fresher the mushrooms the rice will taste the best. The longer the mushrooms stay in the refrigerator, it starts to release moisture, and turns more chewy in texture.

Cook the mushrooms until all the moisture is evaporated, this is an important step do not skip it. It helps bring out the earthy flavors of the mushrooms. 

CLEANING MUSHROOMS – Mushrooms are extremely porous. It is best to use as little water as possible to clean them, to avoid mushrooms getting waterlogged or soggy. To clean mushrooms, use a damp paper towel, and gently wipe the mushroom to remove any dirt.

Do not slice the mushroom too thin, they will disintegrate. 

ONIONS, GARLIC – Onions and garlic do add a nice flavor to this dish . You can increase the quantity if you prefer. I sometimes add more garlic, just to give it an extra boost.

HERBS – herbs add a nice flavor to this dish. I like the flavor of thyme, tarragon, parsley, bay leaf, in this dish.

I use one or combination of herbs to add more depth and flavor to this dish. You can use any herb of your choice.

OLIVE OIL – has a great aroma and tastes wonderful in Mushroom Rice. I prefer Extra Virgin Olive oil, you can find it in most grocery stores or order it on Amazon

You can easily find olive oil in Asian grocery stores or order it on Amazon

BROTH – You can use water or broth, both would do just fine. Broth adds an additional layer of flavors to the fried rice. You can easily find broth in stores or order it on Amazon

Use a low-sodium vegetable broth or chicken stock. I prefer low-sodium vegetable stock to balance the sodium level in the soup and thus keeping it vegetarian.

Pic Shown: Mushroom Rice Pilaf

MUSHROOM RICE PILAF VARIATIONS

Here are some variations to Mushroom Rice Pilaf:

ADD VEGGIES – such as peas, corn, carrots, green beans

CHEESE – Hard Italian cheeses like Parmesan, Parmigiano-Reggiano works well, adds distinct taste and flavor.

WINE – adds a nice depth of flavor to this dish, any dry red or white wine works fine. Marsala, sherry or red wine.

BROTH – love Umami flavor, use mushroom broth

BROWN RICE – you can use brown rice, instead of white. For Instant Pot, increase the cooking time to 22 minutes. Use 1 1/2 cup of broth (or water) for tender, fluffy rice. If you prefer soft rice, then use 1 3/4 cup of broth (or water).

For stove top, cover and cook for 40-45 minutes, on a low heat. Check after 35 minutes, if required, add some more liquid. Cook until all the liquid is absorbed, and rice is cooked.

QUINOA – this is my favorite. I often use quinoa instead of rice and it tastes amazing. Pressure cook quinoa for 1-2 minutes. I use liquid to quinoa ratio, 1:1, for perfect quinoa. 

For stove top, rinse quinoa, use 1 cup of broth (or water), cover and cook for 15-20 minutes, on a low heat.

FAQ ABOUT MUSHROOM RICE PILAF

WHAT VARIETY OF RICE TO USE

Long grain rice is best for pilaf, fried rice. I prefer Basmati rice, you can find it in most grocery stores or order it on Amazon

WHAT TYPE OF MUSHROOMS TO USE

You can use any variety of mushrooms such as cremini, button, or shiitake mushrooms. 

LIQUID TO RICE RATIO 

For every cup of rice, I use 1 1/3 cup of broth, for tender, fluffy rice. If you prefer soft rice, use 1 1/2 cup of broth instead.

CAN MUSHROOM RICE BE FROZEN

Yes, you can easily freeze mushroom rice for up to a month. Divide the rice into freezer safe containers or Ziploc bags and freeze it. Defrost the rice in the refrigerator or on a counter top. Reheat and serve.

HOW TO REHEAT MUSHROOM RICE

You can reheat the mushroom rice in Instant pot, Stove top or in a microwave.

FOR INSTANT POT REHEATING – make sure you have enough quantity of rice to reheat.

Add rice in the inner pot, for a cup of rice add around 2-3 tablespoon of water, mix and set it to Manual /Pressure (high) for “ZERO” minutes.

Let pressure release naturally, around 5 minutes, open the lid and serve.

FOR STOVE TOP REHEATING – On a medium heat, in a skillet, add rice, couple of tablespoon of water, mix and cover for 3-5 minutes. Mix and serve.

FOR MICROWAVE REHEATING – In a microwave safe bowl, add rice, couple of tablespoon of water, cover the bowl with some lid or plate, so that moisture will be trapped inside and steam the rice. 

HOW LONG DOES MUSHROOM RICE STAY GOOD

Mushroom rice stays good for 2-3 days in the refrigerator. Store it a airtight container in the refrigerator. Reheat and serve.

Mushroom rice can also be frozen for up to a month. Defrost in the refrigerator, reheat and serve.

Pic Shown: Mushroom Rice Pilaf

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