Love Mushrooms? This is going to be your new favorite - Easy, healthy & delicious Brown Rice Mushroom Pilaf. A flavorful one-pot dish with just 5 ingredients. It is perfect to make on a weeknight and enjoy as a side or as a meal. Even better, make it on the stovetop or in the Instant Pot.
Brown Rice cooked with onions, garlic and lots of mushrooms. Topped with green onions...oh so delicious! This Mushroom Rice a vegan and gluten-free dish.
This mushroom pilaf can be made with white or brown rice. If you love mushrooms, you will love this easy variation in place of plain rice.
It is the best mushroom and rice recipe. Perfect for entertaining or to pack for a quick easy lunch.
This Mushroom Rice can easily be made ahead and heated just before serving, similar to my cilantro lime brown rice and spanish rice recipe.
Why you will love this Mushroom Rice?
- It is vegan and gluten free
- Easy to make
- It can be made with white rice or brown rice
- Includes healthy mushrooms and can add other veggies too!
- To make this cheesy, add parmesan or cheddar at the end after pressure cooking
Ingredients
This recipe uses very basic ingredients. slice the mushrooms, peel the garlic, and dice the onions.
Mushrooms: I used cremini mushrooms, but other varieties of mushroom would work too. Wash and dry the mushrooms with a paper towel or kitchen cloth. Then slice them.
Rice: You can use any brown rice (not the quick cooking ones) - basmati or jasmine. You can also switch to use white rice in this recipe. Note the different cooking time for white rice. I don't soak the rice. Just rinse them until the water runs clear. However if you prefer you can soak the rice in warm water for an hour. It helps to reduce the cooking time for rice.
Onions: I used yellow onions. Dice them finely.
Garlic: Peel and mince the garlic.
Olive oil: Needed to sauté the onions and mushrooms.
Broth: I used vegetable broth, but chicken broth would work too. I have used Better Than Bullion base to make broth. It is just easier to keep at hand for all my cooking. You may want to skip adding salt if using it.
Green onions: These are optional. Only for garnish. You can garnish with cilantro or parsley too.
How to make Mushroom Rice Pilaf?
Sauté Mushrooms & Keep aside
This is an optional step. Sauté half of the mushrooms and take them out to top on the pilaf at the end. This gives a crunchy taste of the mushrooms. Of course, you could also simply cook them all with the rice. But I like the sautéed crunchy mushrooms on the rice when serving.
Cook Mushroom Rice
We will then add some oil, and sauté onions, garlic along with the rest of the mushrooms. The mushrooms will first release water, let the liquid dry and brown the mushrooms.
Then add in the rice and broth. Stir and bring to a boil. Cover and reduce heat to medium low and cook for about 35-40 minutes until there is no residual liquid. Stir in between starting at about 25 mins. (If using white rice, cook for 15 minutes)
I like to cook the mushrooms with the rice, so the rice can soak in the amazing flavors of the mushrooms.
Instant Pot Method
Follow the same steps in the stovetop method. The amount of broth used reduced when cooking in the instant pot, as it needs less liquid to cook in the closed pressure cooker.
Pressure cook for 22 minutes on high pressure (4 minutes for white rice). Then release the pressure 10 minutes after the beep.
This was so good, each grain separate and perfectly cooked. We enjoyed it as our lunch and two of us finished it all. I like to sprinkle some lemon juice to get a slight tangy taste to the pilaf.
Pro-Tips
Mushrooms: Don’t slice the mushrooms too thin as they might disintegrate when cooking with the rice.
Veggies: You can add green peas to this pilaf too. I like to use frozen peas and add them at the end when the rice is almost cooked. For the instant pot method, after the pressure cooking is done, add the peas, and close the lid, and let the rice rest for 5 minutes.
Storage: You can store the mushroom rice in the refrigerator in an airtight container for up to 4 days. You can also freeze in a freezer-safe container for up to 3 months. Reheat the rice in the microwave.
What to serve with Mushroom Rice?
Mushroom rice is great on it's own, but for a well rounded meal, pair it with Tandoori Chicken Drumsticks, or Baked Salmon or Lemon Roasted Chicken.
Hope you enjoy this easy, healthy mushroom brown rice pilaf!
If you love mushrooms, don't forget to check out these recipes:
Brown Rice Mushroom Pilaf
Ingredients
- 2 tablespoon Olive Oil divided
- 2 cloves Garlic minced
- 1 cup Onions diced
- 10 ounces Cremini Mushrooms sliced, divided
- 1 cup Brown Rice rinsed, can use white rice too
- Salt to taste
For Instant Pot
- 1 ¼ cup Vegetable Broth
For stovetop
- 2 cups Vegetable Broth
To garnish (optional)
- 1 tablespoon Butter (optional) skip butter to keep this vegan
- ¼ cup Green onions diced
Instructions
- Rinse brown rice and set aside.
For Instant Pot:
- Start the instant pot in Sauté mode and let it heat. Add 1 tablespoon olive oil, half the mushrooms and sprinkle some salt. Cook them for about 4 minutes until they brown. Take out and keep them aside. We will add these in at the end.
- Now add the remaining 1 tablespoon olive oil, garlic and onions to the instant pot. Sauté for 2 mins. Add mushrooms and sauté for another 3-4 minutes until they brown.
- Add brown rice, vegetable broth and salt. Stir and deglaze the pot. Press cancel and close lid with vent in sealing position.
- Select Manual or Pressure cook mode for 22 mins at high pressure (or 4 minutes for white rice). When the instant pot beeps, let the pressure release naturally.
- Add back in the mushrooms kept aside. Add in the optional tbsp of butter and mix well. Top with green onions and enjoy!
For Stovetop in a pot:
- Heat oil in a medium-large pot over high heat. Add 1 tablespoon olive oil, half the mushrooms and sprinkle some salt. Cook them for about 4 minutes until they brown. Take out and keep them aside. We will add these in at the end.
- Now add the remaining 1 tablespoon olive oil, garlic and onions to the pot. Sauté for 2 mins. Add mushrooms and sauté for another 3-4 minutes stirring occasionally until they brown.
- Add brown rice, vegetable broth and salt. Stir and bring to a boil. Cover and reduce heat to medium low and cook for about 35-40 minutes until all the liquid is absorbed. Stir in between starting at about 25 mins. (Cook covered for 15 minutes for white rice)
- When rice is done, add back in the mushrooms kept aside. Add in the optional tablespoon of butter and mix well. Top with green onions and enjoy!
Notes
- I used cremini mushrooms, but regular white button mushrooms will work too.
- I made this pilaf with short grain brown rice. Long grain brown rice will work too. Or you can also use white rice in this recipe.
- White basmati or jasmine rice will also work, however reduce the cooking time depending on the rice you choose. I cook white rice for 4 minutes at high pressure with 10 minute natural pressure release in the instant pot.
- I have used Better Than Bullion base to make broth. It is just easier to keep at hand for all my cooking. You may want to skip adding salt if using it.
- I like to sprinkle some lime juice just before enjoying mushroom pilaf in the bowl.
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
Nutrition
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Sandy says
I followed the recipe. Cooked for the 22 minutes. Wasn’t done so resealed and pressure cooked for 10 more minutes. Rice still wasn’t done, chewy but the flavor was there. I’m not loving my
Instapot. Will try on stovetop next time. I used a good basmati brown rice.
Meeta Arora says
Hi Sandy - If the brown rice was not cooked in 22 minutes, I wonder if the pot was sealed properly? Did you see any steam coming out throughout the cooking time? In my experience, instant pot works great for brown rice. If you find that there was a chance the pot did not come to pressure, do the water test once again to make sure it is functioning properly. Hope that helps!
Carol says
Hi, this sounds so wonderful but I was wondering if you can cook the rice with the cooked mushrooms in a rice pot?
ella says
Can i ask why you add half the mushrooms back in after and not all of them?
Meeta Arora says
Hey Ella - I wanted the rice to soak in the flavors from the mushrooms, which is why I left half of the mushrooms in while cooking the rice. Hope you enjoy it!
Moriah Howell says
My husband and I have been meal planning with this recipe for a few weeks now, and we're still not tired of it! Absolutely delicious. Thanks for sharing!
Meeta Arora says
Hey Moriah - So glad to hear you are enjoying the pilaf. Thank you for sharing back your review!
Jill says
Thanks for a great recipe! I found it while looking for a way to use my Imperfect rice, so I knew I had to make this recipe after reading your story. I made it on the stove and used butter and chicken broth, in place of oil and veggie broth.
Meeta Arora says
Hey Jill - So glad to hear you enjoyed the Pilaf. Thank you for sharing the modifications you made.
Mad says
I followed this recipe exacty. It burnt in my instant pot. I had to throw it away.
Meeta Arora says
Hello - Sorry to hear. Trying to figure out the issue - What brown rice did you use? I wonder if the type of brown rice used was different. Was the instant pot sealing ring properly in place? As if the sealing ring is not properly installed, steam can escape causing the food to burn and stick to the bottom. I hope to help figure out the issue. Thanks!
Lisa Sylvanus Scott says
Hi my friend thanks for posting your experience because I did the same thing on a similar recipe. I made it and it came out perfect! The only thing I did differently was bought the rice to a roiling boil while it was still sauting, canceled saute then put it manually on 22 minutes (brown basmati) but did it on LOW like you would normally cook rice. I hope you try it again because the recipe is really, really great! Oh yeah I used the insta-pot!!!
deb says
Do you think this recipe could be cooked in advance by a day? I've got a lot of cooking to do for Rosh Hashanah and would love to add this to my menu.
Piping Pot Curry says
Hey Deb - Yes, you can cook this a day in advance and it will be fine. Just heat it in the microwave (maybe covered with a wet kitchen towel paper) so it stays moist when you serve. Hope you enjoy it!
Anushka says
If I double or triple the recipe how much do I increase the pressure cooking time in the Instant Pot?
Piping Pot Curry says
Hey Anushka - The pressure cooking time will remain the same even if you double the recipe. Hope you enjoy it!
Laura says
Do you add the first batch of cooked mushrooms after the rice has cooked? It looks good, btw.
Piping Pot Curry says
Hey Laura - Yes, I mix them back in after pressure cooking. I have updated the recipe card. Thank you and hope you enjoy it!