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Homemade Rice Pilaf Recipes: Pilaf with Mushrooms and Green Peas
My rice recipe with mushrooms and peas is possibly the most delicious mushroom rice pilaf recipe you’ve ever cooked at home. See the recipe and video below!
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Pea and Mushroom Rice Pilaf
Ingredients
- 10 tbsp white rice
- 7/200 (oz/g) canned mushrooms (you can also use some fresh mushroom types like Champignon or Portobello)
- 7/200 (oz/g) canned peas (you might use fresh or frozen peas as well)
- some salt to taste
- 2 tbsp vegetable oil
- ½ tsp dried marjoram (optional)
- some chopped parsley leaves for garnish (optional)
Instructions
- place the rice in a crockpot, add some water just to cover it with about 2 fingers, season with some salt to taste, then wait about one hour to soften the rice (optional but recommended.)
- put the pot on the stovetop over a medium temperature, add about 1-2 tbsp of oil, and wait to cook the rice.
- in the meantime, place the fresh, frozen, or canned mushrooms in a pan, add 1-2 tablespoons of oil, then saute them over a high temperature.
- when the mushrooms start to brown, add fresh, frozen, or canned peas, reduce the temperature to low, put a lid on the pot, and simmer the ingredients for a couple of minutes just to soften the peas a bit.
- add dried marjoram for more flavor just before the vegetables are tender, then set aside.
- remove the rice pot from the stove when the rice is soft and fluffy, add the sauteed mushroom and pea mixture over the boiled rice (drain the excess oil from vegetables if necessary.)
- mix gentle the boiled rice and sauteed vegetables by hand to combine well, and add some chopped parsley for more freshness and vitamins.
- cover the pot with a lid and wait about 10-15 minutes until de mushroom rice pilaf becomes very fluffy from the steam in the pot, then serve immediately as a side dish or main meal.
Notes
Cooking Tips for the Best Results:
- Select the Right Rice: Choose the type of rice that suits your preferences and the dish’s intended texture. Long-grain rice, such as basmati, is ideal for a fluffy, separate grain structure, while short-grain rice will yield a creamier consistency. Rinse the rice thoroughly before cooking to remove excess starch, ensuring distinct grains.
- Sauté the Mushrooms: To enhance the mushroom’s flavor and eliminate excess moisture, sauté them separately before adding them to the rice. Use a combination of butter and oil to achieve a deep, rich flavor and golden-brown caramelization.
- Use Homemade Broth: Whenever possible, use homemade vegetable or mushroom broth instead water to cook the rice. This imparts a richer, more nuanced flavor to the pilaf. If using store-bought broth, opt for low-sodium varieties to control the dish’s saltiness.
- Layer Flavors Gradually: Build flavor layers by sautéing aromatic ingredients like onions, garlic, and spices before adding the rice. This step infuses the dish with complexity and depth.
- Avoid Overcooking: Carefully monitor the rice’s cooking time to avoid overcooking. Once the rice is tender and has absorbed the liquid, remove it from the heat source and let it rest, covered, for a few minutes. This helps to ensure perfectly cooked rice with individual, distinct grains.
- Gently Fold in the Peas: Add the peas towards the end of the cooking process. This preserves their vibrant green color and crisp texture. Frozen peas work well, and they can be added directly without thawing.
- Fluff and Rest: After the pilaf has finished cooking, fluff the rice gently with a fork to separate the grains. Let it rest, covered, for a few minutes before serving. This allows the flavors to meld and ensures a perfect final texture.
FAQs about the Pea and Mushroom Rice Pilaf Recipe
Can I use different types of mushrooms for this dish?
Absolutely! The choice of mushrooms is flexible. While button or cremini mushrooms are commonly used, you can experiment with varieties like shiitake, oyster, or portobello for a unique flavor profile. Mix and match different types for added complexity.
Can I make this pilaf in advance and reheat it?
Yes, you can prepare Pea and Mushroom Rice Pilaf in advance but the rice will not be as fluffy. Store it in an airtight container in the refrigerator for up to three days. Reheat it gently in the microwave or on the stovetop with a splash of water to refresh the texture.
How do I prevent the rice from becoming mushy or overcooked?
To prevent overcooking, follow the rice-to-liquid ratio recommended in the recipe. Use a heavy-bottomed pot with a tight-fitting lid and resist the temptation to open the lid during cooking. Letting the rice rest after cooking also helps maintain the perfect texture.
Can I add protein to make it a complete meal?
Certainly! You can incorporate protein sources such as diced tofu, tempeh, or seared chicken or shrimp to turn this side dish into a well-balanced main course. Season and cook the protein separately before gently folding it into the pilaf.
What herbs and spices work well with this pilaf for added flavor?
Fresh herbs like parsley, chives, or thyme can be sprinkled over the finished pilaf to enhance the flavor. You can also add spices like cumin, coriander, or a pinch of saffron threads for a touch of complexity. Customize the dish with your favorite seasonings.
➡️ Rice with peas and mushrooms is a dish that is highly appreciated by many people, both vegans and vegetarians as well as people who want to diversify their diet with healthy and nutritious ingredients. There are many ways to combine them, but rice pilaf is one of the tastiest, simplest and fastest. Enjoy cooking mushroom rice pilaf with peas from scratch! For additional info, read more here.
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