One Pot Mushroom Rice Pilaf with Garlic and Dill
Mushroom rice pilaf starts with browned mushrooms rather than putting everything into stock at once.
Mushroom rice pilaf starts with browned mushrooms rather than putting everything into stock at once. That first stage removes excess water and gives the finished rice a clearer savoury flavour. Long-grain rice cooks by absorption under a lid, then rests off the heat so moisture settles through the grains. Stock needs vary slightly by rice brand, so use the packet’s absorption guidance when it differs from this starting ratio. Fold in dill after fluffing.
Recipe at a glance
Yield: 6 side servings. Prep: 15 minutes. Cook: 30 minutes. Total: 55 minutes, including 10 minutes of additional resting, cooling, chilling or draining where stated. Times are estimates; follow the doneness checks.
Equipment
Heavy lidded pot, sieve, fork, food thermometer.
Ingredients and directions
Recipe card
One Pot Mushroom Rice Pilaf with Garlic and Dill
Equipment: Heavy lidded pot, sieve, fork, food thermometer.
Ingredients
Instructions
Rinse rice
Rinse rice in a sieve until the water is less cloudy and drain thoroughly.
Brown mushrooms
Heat oil in a heavy lidded pot over medium-high heat. Cook mushrooms 7–9 minutes until their water evaporates. Add onion and cook 5 minutes, then garlic for 30 seconds.
Simmer
Stir in rice, stock, salt and pepper. Bring to a boil, cover and lower heat to its gentlest setting. Cook 15–18 minutes, or follow the rice packet’s absorption guidance if it differs.
Rest and fluff
Remove from heat and rest covered 10 minutes. Check grains are tender; if still firm, add a little boiling water and cook covered a few minutes more. Fluff gently and fold in dill.
Doneness checks
Rice grains are tender with absorbed stock and separate after the covered rest.
Helpful tips
- Drain rinsed rice well before it enters the pot.
- Brown mushroom liquid away before adding stock.
- Keep the simmer low with the lid closed.
- Rest before fluffing to avoid tearing wet grains.
Troubleshooting
- Excess surface starch, too much stock or repeated stirring can make it sticky. Rinse, drain and fluff after resting.
- Drain rinsed rice well before it enters the pot.
Serving ideas
- Serve beside grilled chicken.
- Pair with cooked beans for a meat-free meal.
- Add a tomato salad.
- Offer as a side with baked fish.
Substitutions
Chicken stock can replace vegetable stock but changes the dietary classification. Parsley can replace dill.
Variation
Add 1/2 teaspoon dried thyme while cooking the onion.
Make ahead
Slice mushrooms and onion ahead and refrigerate. Cook the pilaf fresh for the clearest grain texture.
Storage and reheating
Cool promptly in shallow containers and refrigerate. Use within 1 day as a conservative rice-leftover target and reheat once to 74°C (165°F). Do not use rice left warm for long periods.
Food safety
Cool rice promptly in shallow containers and keep cold. Do not use rice left warm for long periods.
Frequently asked questions
Why is the rice sticky?
Excess surface starch, too much stock or repeated stirring can make it sticky. Rinse, drain and fluff after resting.
Can I use brown rice?
Not with these timings and stock amounts. Brown rice needs its own absorption method and a longer cook.
How to tell when it is ready
Rice grains are tender with absorbed stock and separate after the covered rest.
Tips
- Drain rinsed rice well before it enters the pot.
- Brown mushroom liquid away before adding stock.
- Keep the simmer low with the lid closed.
- Rest before fluffing to avoid tearing wet grains.
Troubleshooting
- Excess surface starch, too much stock or repeated stirring can make it sticky. Rinse, drain and fluff after resting.
- Drain rinsed rice well before it enters the pot.
Substitutions
- Chicken stock can replace vegetable stock but changes the dietary classification. Parsley can replace dill.
Variations
- Add 1/2 teaspoon dried thyme while cooking the onion.
Serving suggestions
- Serve beside grilled chicken.
- Pair with cooked beans for a meat-free meal.
- Add a tomato salad.
- Offer as a side with baked fish.
Make ahead
Slice mushrooms and onion ahead and refrigerate. Cook the pilaf fresh for the clearest grain texture.
Storage
Cool promptly in shallow containers and refrigerate. Use within 1 day as a conservative rice-leftover target and reheat once to 74°C (165°F). Do not use rice left warm for long periods.
Food safety
Cool rice promptly in shallow containers and keep cold. Do not use rice left warm for long periods.
Frequently asked questions
Why is the rice sticky?
Excess surface starch, too much stock or repeated stirring can make it sticky. Rinse, drain and fluff after resting.
Can I use brown rice?
Not with these timings and stock amounts. Brown rice needs its own absorption method and a longer cook.
More recipes to try
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