Northern Grain and Mushroom Pilaf with Toasted Walnuts

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

Earthy mushrooms and nutty toasted walnuts elevate a fragrant northern-inspired grain pilaf, perfect as a side or light main. This Mediterranean-inspired rice and grain recipe (vegetarian), ready in about 60 minutes, pairs Brown basmati rice, Water, Olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, 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 Brown basmati rice
• 2 1/2 cups Water
• 2 tbsp Olive oil
• 1 small, finely diced Yellow onion
• 8 oz, sliced Cremini mushrooms
• 2, minced Garlic cloves
• 1/3 cup, roughly chopped Walnuts
• 1 tsp, chopped Fresh thyme
• 1 tsp, divided Salt
• 1/2 tsp Black pepper
• 1 tsp Lemon zest

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Instructions

1. Step 1: Rinse 1 cup brown basmati rice under cold water until water runs clear. In a medium saucepan, bring 2 1/2 cups water to a boil with 1/2 tsp salt. Add rice, reduce heat to low, cover, and simmer for 40-45 minutes until water is absorbed and rice is tender. Remove from heat and let sit covered for 10 minutes.
2. Step 2: While rice cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 small diced yellow onion and sauté for 4-5 minutes until translucent.
3. Step 3: Add 8 oz sliced cremini mushrooms and cook for 6-7 minutes until mushrooms release moisture and begin to brown.
4. Step 4: Stir in 2 minced garlic cloves, 1 tsp chopped fresh thyme, 1/2 tsp salt, and 1/2 tsp black pepper; cook for 1 more minute until fragrant.
5. Step 5: Toast 1/3 cup roughly chopped walnuts in a dry skillet over medium heat for 3-4 minutes until golden and aromatic, stirring frequently to prevent burning.
6. Step 6: Fluff the cooked rice with a fork and transfer to the skillet with mushrooms. Add toasted walnuts and 1 tsp lemon zest. Gently toss everything together over low heat for 2 minutes to combine flavors.
7. Step 7: Serve warm as a savory side dish or light vegetarian main.