Wild Mushroom Rice Pilaf

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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.

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 389kcal

Ingredients

3 tablespoons unsalted butter, divided
10 oz wild mushrooms, thinly sliced (a mix of shiitake, cremini, oyster, etc.)
Salt and pepper to taste
1 medium shallot, minced
3 medium cloves garlic, minced
2 cups white rice
4 cups vegetable or chicken broth
2 teaspoons minced fresh rosemary
2 teaspoons minced fresh sage
1 bay leaf
1/2 cup slivered almonds, toasted
1/2 cup dried cranberries

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!

Notes

Storing Instructions

Store rice pilaf in refrigerator up to 6 days.

Nutrition