Miso-Infused Mushroom Pilaf

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A savory rice dish where aromatic mushrooms absorb a rich miso broth, creating deep umami flavor. This japanese-inspired vegetarian (gluten-free) ready in about 35 minutes pairs short-grain white rice, mushroom broth, mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup short-grain white rice
• 1 3/4 cups mushroom broth
• 1 1/2 cups mushrooms
• 2 tbsp white miso paste
• 1 tbsp sesame oil
• 2 tbsp green onions
• 1 tsp toasted sesame seeds
• 1/4 tsp salt

Instructions

1. Step 1: Rinse rice under cold water until water runs clear, then drain. Heat 1 tbsp sesame oil in a saucepan over medium heat, add 1 1/2 cups sliced mushrooms, and sauté for 5 minutes until golden and moisture evaporates.
2. Step 2: Stir in 2 tbsp miso paste and 1/4 tsp salt, cooking for 1 minute until fragrant. Add 1 cup rinsed rice and 1 3/4 cups mushroom broth, stirring to combine.
3. Step 3: Bring to a gentle boil, then reduce heat to low, cover, and simmer for 18 minutes until liquid is absorbed and rice is tender.
4. Step 4: Remove from heat; let stand covered for 5 minutes. Fluff with a fork, stir in 2 tbsp chopped green onions, and sprinkle with 1 tsp toasted sesame seeds.