This Creamy Mushroom Pilaf is a quick and easy side dish to serve with your favorite meats and vegetable main dishes. It will put all those boxed mixes to shame.
Rice is one of my favorite quick fixes. It takes only 20 minutes to cook on the stovetop or in the oven. I’ve been testing out the Power Cooker my dad bought me, and have been able to make rice in 11 minutes! If there was ever a quick dinner idea, rice would be it!
Over the years I’ve experimented with all kinds of rice dishes, from brown rice pilaf to Mexican rice to baked rice to fried rice. It’s economical and simple and delicious.
You know that rice dish that’s got creamy mushroom soup in it? Well, I was lying in bed one night thinking about that, wondering how I could make it without the canned soup. And voila!
Got milk?! Milk cooks really well with rice. I use it Creamy Rice and in Coconut Rice. Why notch up the savory a bit more with mushrooms?
The resulting recipe is creamy and delicious, packed with some umami flavor and fiber. Creamy Mushroom Pilaf is the perfect quick side dish!
I serve this mushroom pilaf with this Easy Chicken and Green Beans (or Asparagus) as well as other meat and vegetable dishes. It’s quick and easy and super scrumptious.
Tools to Help You Prep This Recipe:
- chef’s knife
- plastic cutting boards
- glass measuring cup
- Chef’s pan with lid wooden spoon
- my new cookbook so you don’t need to search for the recipe
This dish is the real thing that boxed rice mixes are trying to imitate. Guess what? Boxed mixes don’t do anything other than measure for you! You can make it yourself for cheaper!
When you start dinner with a flavorful rice, you’re more than halfway toward an excellent meal, without spending a lot of time.
- 2 tablespoons butter
- 8 ounces white mushrooms finely chopped
- 2 cups long-grain white rice
- 1/2 teaspoon dried thyme
- 1/2 teaspoon rubbed sage
- 2 cups chicken broth or stock
- 2 cups milk
- salt and pepper
- In a large skillet with a lid, melt the butter. Add the mushrooms. Saute until the mushrooms lose their liquid and it starts to evaporate. Add the rice and saute until it becomes opaque and the mushrooms brown lightly. This may take 5 to 10 minutes.
- Stir in the thyme and sage. Add the broth and milk and bring this to a low boil. Cover and reduce the heat to low. Cook until the liquid is absorbed, about 20 minutes. Fluff the rice with a fork and season to taste with salt and pepper.
Nutritional values are approximate and are based on 1/8 of the recipe. Refrigerate leftovers promptly and use within 4 days.
Be sure to check into my ongoing series, Quick Dinner Ideas, for more ways that you can eat real food without a lot of hassle or expense.
How to Make Easy Stovetop Rice
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Mushroom and Onion Gravy Recipe for the Freezer
How to Make Brussels Sprouts Good
Enjoy this Seasoned Corn Off the Cob All Year Long
Does it freeze well?