Mushroom and sage rice pilaf is an earthy and perfectly seasonal side dish full of fall flavors. This dish is quick and easy to make and will become your new favorite rice dish.
Why is this called pilaf and not just rice? Rice is just… rice. Pilaf is rice cooked in a flavored liquid that can have added meat or vegetables. It’s pretty versatile dish that will not only be perfect for fall, but can also be a holiday side dish and can take you through the entire year. Just flow with the seasons.
Before I get to the recipe, There’s a small back story attached to this recipe. I started the recipe on a bit of a dodgy note and it’s lucky that this dish was made at all. When I was moving around in the kitchen getting prepped and gathering ingredients to make this dish, I walked (quite spritely) into an open upper cabinet door. Hit my head square on the bone above the temple (let the record state, it was not left open me). After the initial pain I continued with cooking and was able to get the dish finished. Little did I know what following days would bring, buts that’s another story and I’m OK now. On to the recipe…
Whenever I cook rice, I like to toast it first preferably in butter because it adds an extra nutty flavor to the rice. Another rice tip I have is cooking the rice in chicken stock. Why use water? Because stock has so much flavor that gets absorbed by the rice for extra flavor.
Call me the crazy sage lady because when fall arrives because I use this herb whenever I can. This rice pilaf was a side dish to complement a cornbread apple cranberry stuffed pork loin that I recently made (there’s that sage again). These two dishes together made for a delicious and comforting Friday night meal and we enjoyed leftovers all weekend.
By the way, this rice also makes for a delicious, quick snack right of the fridge when you need to eat something quickly to take tylenol, just sayin’…
- 1 tablespoon vegetable oil
- 1 tablespoon unsalted butter
- 16 ounces mushrooms sliced
- 1/2 medium onion finely chopped
- 1 garlic clove finely chopped or grated
- 1 tablespoons fresh sage chopped extra for garnish
- 1/4 teaspoon salt
- Small pinch ground black pepper
- 1 cup long grain rice
- 1/2 cup orzo pasta
- 2 cups chicken or vegetable stock
To a large saucepan add the oil butter over medium heat.
Add the mushrooms and onions, cook until mushrooms brown and onions soften, about 8 minutes.
Stir in the garlic and sage, salt and pepper, cook for 2 minutes.
Add the rice and orzo and cook stirring for 5 minutes.
Add the stock and stir until everything is mixed well.
Cover and bring to a simmer, cook for 15 minutes until the rice is tender.
Serve the rice garnished with extra sage.
This recipe was first published on Real Housemoms where I am a contributor.