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Brown Rice and Mushroom Pilaf

 Photo by Piping Pot Curry 

Photo by Piping Pot Curry 

Do you love mushrooms as much as we do? This easy and delicious Brown Rice and Mushroom Pilar is bound to be your new favorite dinner. It's a flavorful one-pot dish with just five main ingredients. It is perfect to make on a weeknight and enjoy as a side or even as a whole meal. Even better, make it on the stovetop or in the Instant Pot.

Recipe by Piping Pot Curry

Ingredients

  • 2 Tbsp olive oil

  • 2 cloves garlic, minced

  • 1 c onions, diced

  • 10 oz Cremini mushrooms, sliced

  • Salt, to taste

  • 1 c Imperfect brown rice, rinsed

For Instant Pot

  • 1 1/4 c vegetable broth

For stovetop

  • 2 c vegetable broth

To garnish

  • 1 Tbsp butter, optional

  • 1/4 c green onions, diced

Instructions

For Instant Pot:

  1. Start the instant pot in Sauté mode and let it heat. Add 1 Tbsp olive oil, half the mushrooms and sprinkle some salt. Cook them for about 4 minutes until they brown. Take out and keep them aside. 
     

  2. Add 1 Tbsp olive oil, garlic and onions to the instant pot. Sauté for 2 mins. Add mushrooms and sauté for another 3-4 minutes until they brown.  
     

  3. Add brown rice, vegetable broth and salt. Stir and deglaze the pot. Press cancel and close lid with vent in sealing position. 
     

  4. Select Manual or Pressure cook mode for 22 mins at high pressure. When the instant pot beeps, let the pressure release naturally. 
     

  5. Add in the optional tbsp of butter and mix well. Top with green onions and enjoy! 
     

For Stovetop in a pot:

  1. Heat oil in a medium-large pot over high heat. Add 1 Tbsp olive oil, half the mushrooms and sprinkle some salt. Cook them for about 4 minutes until they brown. Take out and keep them aside. 
     

  2. Now add 1 Tbsp olive oil, garlic and onions to the pot. Sauté for 2 mins. Add mushrooms and sauté for another 3-4 minutes stirring occasionally until they brown. 
     

  3. Add brown rice, vegetable broth and salt. Stir and bring to a boil. Cover and reduce heat to medium low and cook for about 35-40 minutes. Stir in between starting at about 25 mins.
     

  4. When rice is done, add back in the mushrooms kept aside as well as the optional tbsp of butter and mix well. Top with green onions and enjoy!

 

Recipe Notes

Experiment with different types of mushrooms. We like sprinkling some lime juice on the pilaf right before serving for an extra boost of fresh, zesty flavor

 Photo by Piping Pot Curry

Photo by Piping Pot Curry