Sautéed Garlic and Mushroom Jasmine Rice Pilaf
Fragrant jasmine rice cooked in a savory mushroom broth, sautéed with garlic and fresh herbs to create a comforting and aromatic pilaf. This mediterranean-inspired rice & grains (vegetarian) ready in about 40 minutes pairs jasmine rice, vegetable broth, button mushrooms, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 1/4 cups jasmine rice
- 2 cups vegetable broth
- 8 oz button mushrooms, sliced
- 4 cloves garlic cloves, minced
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 tsp fresh thyme leaves
- 3/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp parsley, chopped
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse 1 1/4 cups jasmine rice under cold water until clear, then drain.
- Step 2: Heat 2 tbsp unsalted butter and 1 tbsp olive oil in a medium saucepan over medium heat. Add 4 minced garlic cloves and sauté for 1 minute until fragrant.
- Step 3: Add 8 oz sliced button mushrooms and 1 tsp fresh thyme leaves, cooking for 5-6 minutes until mushrooms are browned and tender.
- Step 4: Stir in the rinsed jasmine rice and cook, stirring, for 2 minutes until the grains are well coated and slightly toasted.
- Step 5: Pour in 2 cups vegetable broth, add 3/4 tsp salt and 1/4 tsp black pepper, and bring to a boil.
- Step 6: Reduce the heat to low, cover the saucepan tightly, and simmer for 15 minutes without lifting the lid.
- Step 7: Remove from heat and let the rice sit, covered, for 10 minutes to steam.
- Step 8: Fluff the rice with a fork and stir in 2 tbsp chopped fresh parsley before serving.
Frequently asked questions
How long does Sautéed Garlic and Mushroom Jasmine Rice Pilaf take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sautéed Garlic and Mushroom Jasmine Rice Pilaf?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep jasmine rice from drying out.
Can I substitute ingredients in Sautéed Garlic and Mushroom Jasmine Rice Pilaf?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sautéed Garlic and Mushroom Jasmine Rice Pilaf for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sautéed Garlic and Mushroom Jasmine Rice Pilaf vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
A new favorite! The Mediterranean twist on rice pilaf is spot on. The garlic and mushroom combo is divine.
- ★★★★★
This was incredible! The garlic and mushrooms really elevated the jasmine rice. Served it with grilled chicken and it was perfect.
- ★★★★★
My family loved this dish. The aroma while cooking was amazing, and it's so easy to make. Will make again!
