Grammy's Kitchen · Rice Pilaf · Easy Mushroom Rice Pilaf
One of 40 rice pilaf recipes we measured
11 cooks on www.errenskitchen.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 40.
| this recipe | typical | |
|---|---|---|
| liquid | 384% | 259% |
| fat | 15% | 15% |
| vegetables and beans | 283% | 16% |
| aromatics | 86% | 43% |
| salt | 0% | 2% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 70 g | 1 cup dried mushrooms |
| 710 g | 3 cups boiling water |
| 28 g | 2 tablespoons butter |
| 150 g | 1 small onion (chopped) |
| 9 g | 3 cloves garlic (minced) |
| 454 g | 1 lb fresh mushrooms (sliced) |
| 185 g | 1 cup Parboiled (converted)* Long Grain Rice |
| 19 g | 3 tablespoons parsley (chopped) |
| Salt and Pepper (to taste) |
Method: 5 steps, published by www.errenskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made this last night, it was amazing! I used a fresh mushroom mix that I already had in the fridge, and 2 cups of Chicken Stock instead of water. I served it with an Acorn Squash which I baked with butter and brown sugar. What a great combo it was, thank you” — a cook, 5.0★
“This mushroom pilaf recipe looks delicious and healthy! I've been trying to incorporate more veggies into my meals, and this seems like a great way to do it. Can't wait to give it a try!” — a cook, 5.0★