Mushroom and Sage Rice Pilaf

Mushroom and Sage Rice Pilaf delivers a quick and easy side dish packed with earthy sage and the nutty flavor of mushrooms. Pair this versatile recipe with meats or fish, or enjoy it as a satisfying vegetarian main course.

Earthy mushrooms provide a satisfying, meaty bite to any dish, especially those without meat like Risotto, Mushroom Wellington, as well as those with meat like Mushroom Ragu.

This easy rice dish has been a popular staple here since 2016. It is perfect for any mushroom lover, and you can add any type to this mushroom pilaf—button mushrooms, cremini mushrooms, and portobello mushrooms are just a few examples.

What is Rice Pilaf?

Rice pilaf typically involves cooking rice in a seasoned stock or broth, often with added ingredients like vegetables, fresh herbs, spices, nuts, or dried fruits.  The dish is widely popular and has variations in cuisines around the world, including Middle Eastern, Mediterranean, and South Asian cuisines.

How it’s different to plain rice

Unlike plain steamed white rice, pilaf is prepared by first sautéing the rice (and sometimes other ingredients) in butter or oil to lightly toast it, which enhances its flavor and helps keep the grains separate.

Best rice for pilaf

Long-Grain Rice

• Basmati Rice: Known for its fragrant aroma and long, slender grains, basmati is a top choice for pilaf. It cooks up light and fluffy, with grains that stay separate.
• Jasmine Rice: Slightly shorter than basmati but still aromatic, jasmine rice works well for a softer, fragrant pilaf.

 Specialty Rices

• Wild Rice Blend: Often mixed with other rice varieties, wild rice adds texture, nutty flavor, and visual appeal.
• Brown Rice: For a more nutritious option, brown rice works well but requires a longer cooking time.

Tips for Choosing the Right Rice:

• Look for rice that absorbs liquid well while maintaining its structure.
• Avoid short-grain rice, as it tends to clump and is better suited for risotto or sushi.

Choose the variety that suits your dish and personal preferences for flavor and texture!

Cooking Method:

• Pilaf: The rice is typically sautéed in olive oil or butter along with aromatics like onions, garlic, or spices before liquid (usually chicken broth or vegetable broth or stock) is added. This toasting step coats the rice grains in fat, which helps prevent clumping and enhances flavor.
• Regular Rice: Plain rice is generally boiled or steamed directly in water, without pre-sautéing or adding seasonings.

Seasoning:

• Pilaf: A variety of seasonings, herbs, and sometimes additional ingredients like vegetables, nuts, or dried fruits, giving it a rich and complex flavor.
• Regular Rice: Typically, plain rice has little to no seasoning, making it a neutral base to complement other dishes.

Texture:

• Pilaf: The grains remain separate and fluffy, thanks to the sautéing process and precise cooking.
• Regular Rice: Depending on the type of rice and method used, regular rice can sometimes be stickier or clump together.

Versatility:

• Pilaf: Often serves as a stand-alone dish or a complete meal when combined with proteins like chicken or vegetables.
• Regular Rice: Primarily used as a side dish or a base for other dishes, like curries or stir-fries.

Mushroom Rice Pilaf Recipe

• 1 tablespoon vegetable oil
• 1 tablespoon unsalted butter
• 1 pound (453 grams) brown mushrooms, sliced
• 1 cup (128 grams) yellow onion, finely chopped
• 1 garlic clove, finely chopped or grated
• 1 ½ tablespoons fresh sage
• 1 teaspoon salt
• ¼ teaspoon ground black pepper
• 1 ½ cups (305 grams) long grain rice, rinsed
• 3 cups (708 ml) vegetable or chicken stock or broth

1. To a large sauté/frying pan/large skillet add the oil butter over medium heat. 
2. When the butter is melted and bubbling, add the mushrooms and cook until they start to brown about 10 minutes, stirring often. If they give off any liquid, cook until it evaporates.
3. Add the onions and cook for about 8 minutes until they start to soften. Stir in the garlic, sage, salt and pepper, cook for 2 minutes. Add the rice and cook stirring for 5 minutes (this toasts the rice and coats in fat to separate the grains).
4. Add the stock and stir. Bring to a simmer and cover. Cook for 15 minutes until the rice is tender. Allow to rest for 5 minutes then fluff with a fork.

Tips for cooking mushrooms

Use a large frying pan to cook mushrooms. Crowding them in the pan causes them to release their liquid, which makes them boil instead of brown.

Storing Rice Pilaf

Store any leftover cooled rice in an airtight container, refrigerated for 4 to 6 days.