Wild Mushroom Rice Pilaf
fromwholeandheavenlyoven.comwholeandheavenlyoven.com/2025/11/06/wild-mushroom-rice-pilaf
This wild mushroom rice pilaf features lots of tender sauteed wild mushrooms, sweet dried cranberries, and crunchy toasted almonds cooked in minutes on the stovetop.
Ingredients
Instructions
Melt 1 tablespoon butter in a medium high-walled skillet over medium heat. Add mushrooms, season with salt and pepper, and sauté 3-5 minutes until mushrooms are tender. Transfer mushrooms to a bowl and set aside.
Melt remaining 2 tablespoons butter in same skillet over medium heat. Add shallot and sauté 2-3 minutes until translucent. Add garlic and rice and cook 2-3 minutes until rice is lightly toasted.
Pour broth into pan and add rosemary, sage, and bay leaf. Bring to a simmer over medium-high heat.
Reduce heat to low, cover pan, and allow to simmer 10-15 minutes until liquid is evaporated and rice is tender. Allow rice to sit covered offheat 10 minutes to allow the rice to dry out a bit.
Fluff rice with a fork and toss in sautéed mushrooms, almonds, and cranberries. Season pilaf with salt and pepper to taste and serve warm. Enjoy!
Nutrition
- Serving Size
- 8 oz rice pilaf
- Calories
- 389 kcal
- Carbohydrate Content
- 66 g
- Protein Content
- 8 g
- Fat Content
- 11 g
- Saturated Fat Content
- 4 g
- Trans Fat Content
- 0.2 g
- Cholesterol Content
- 15 mg
- Sodium Content
- 636 mg
- Fiber Content
- 4 g
- Sugar Content
- 11 g
- Unsaturated Fat Content
- 5 g
