Sautéed Midwest Wild Mushroom and Garlic Rice Pilaf
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 & grains (vegetarian) ready in about 35 minutes pairs long-grain white rice, sliced 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.
Ingredients
- 1 cup long-grain white rice
- 8 oz, sliced wild mushrooms
- 3 tbsp unsalted butter
- 3, minced garlic cloves
- 2 tbsp chopped fresh parsley
- 2 cups vegetable broth
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
Instructions
- Step 1: Rinse 1 cup long-grain white rice under cold water until water runs clear, then drain.
- 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.
- Step 3: Add 3 minced garlic cloves and sauté for 1 minute until fragrant, stirring constantly.
- Step 4: Stir in the drained rice and cook for 2 minutes, coating each grain in the buttery mushroom mixture.
- Step 5: Pour in 2 cups vegetable broth, add 1 tsp kosher salt and 1/2 tsp black pepper, then bring to a boil.
- Step 6: Reduce heat to low, cover tightly, and simmer for 15 minutes until rice is tender and liquid is absorbed.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Midwest Wild Mushroom and Garlic Rice Pilaf take to make?
Total time is about 35 minutes (10 min prep + 25 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 Midwest Wild Mushroom and Garlic 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 long-grain white rice from drying out.
Can I substitute ingredients in Sautéed Midwest Wild Mushroom and Garlic 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 Midwest Wild Mushroom and Garlic 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 Midwest Wild Mushroom and Garlic 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.
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