Sautéed Midwest Wild Mushroom and Garlic Rice Pilaf

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A fragrant rice pilaf featuring sautéed wild mushrooms and garlic, accented with fresh parsley and a touch of butter, perfect as a comfort side dish. This American-inspired rice and grain recipe (vegetarian), ready in about 35 minutes, pairs long-grain white rice, wild mushrooms, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 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.

Prep: 10 min Cook: 25 min Serves 4 American cuisine 240 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup long-grain white rice under cold water until water runs clear, then drain.
  2. Step 2: Heat 1 tbsp olive oil and 2 tbsp unsalted butter in a medium saucepan over medium heat. Add 8 oz sliced wild mushrooms and sauté for 5 minutes until golden and fragrant.
  3. Step 3: Add 3 minced garlic cloves and sauté for 1 minute until fragrant, stirring constantly.
  4. Step 4: Stir in the drained rice and cook for 2 minutes, coating each grain in the buttery mushroom mixture.
  5. Step 5: Pour in 2 cups vegetable broth, add 1 tsp kosher salt and 1/2 tsp black pepper, then bring to a boil.
  6. Step 6: Reduce heat to low, cover tightly, and simmer for 15 minutes until rice is tender and liquid is absorbed.
  7. Step 7: Remove from heat, fluff rice with a fork, and stir in 1 tbsp unsalted butter and 2 tbsp chopped fresh parsley before serving.

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