Jump to Recipe

There’s something deeply comforting about a good rice pilaf, isn’t there? It’s that perfect side dish that somehow feels like a main event—fragrant, hearty, and endlessly adaptable. This Herbed Mushroom Brown Rice Pilaf is my current obsession. It’s not just a pile of rice; it’s a symphony of textures and flavors. We start with nutty brown rice, which gives it a wonderful chew, and then we build layers with earthy mushrooms, sweet shallots, and a generous handful of fresh herbs. The aroma that fills your kitchen while this is simmering is honestly intoxicating—savory, woodsy, and warm. It’s the kind of dish that pairs with almost anything, from a simple roasted chicken to a fancy holiday feast, and it’s substantial enough to be a satisfying vegetarian main. I love that it feels a little fancy without requiring any complicated techniques. You’re essentially just building flavor in one pot, which means less cleanup and more time to enjoy that incredible smell.

Recipe Overview

Why You’ll Love This Herbed Mushroom Brown Rice Pilaf

It’s a true one-pot wonder. From sautéing the mushrooms to toasting the rice and simmering everything together, the entire process happens in a single pot. This means maximum flavor development with minimal cleanup—a win-win in my book.
The texture is absolutely perfect. Brown rice can sometimes be tricky, but our method ensures each grain is separate, fluffy, and pleasantly chewy. The mushrooms add a lovely meaty bite, creating a fantastic contrast that’s far from boring.
It’s incredibly versatile. Serve it as a stellar side dish, pack it for lunch, or bulk it up with some chickpeas or lentils for a complete vegetarian meal. It reheats beautifully, often tasting even better the next day as the flavors continue to meld.
The herby, savory flavor is unforgettable. The combination of fresh thyme and parsley with the deep umami of the mushrooms and a splash of white wine creates a complex, restaurant-quality taste that feels both rustic and refined.

Ingredients & Tools

1 ½ cups long-grain brown rice
450 g cremini or baby bella mushrooms, sliced
1 large shallot, finely chopped
3 cloves garlic, minced
3 cups vegetable broth
½ cup dry white wine (like Sauvignon Blanc)
¼ cup fresh parsley, finely chopped
2 tbsp fresh thyme leaves
2 tbsp olive oil
1 tbsp butter (or more olive oil)
To taste salt and black pepper

Tools: A large, heavy-bottomed pot or Dutch oven with a tight-fitting lid.

A few notes on the stars of the show: using a good, flavorful vegetable broth is key here, as it’s the main liquid that the rice absorbs. And don’t skip the white wine—it adds a crucial layer of acidity and brightness that cuts through the earthiness. Honestly, it makes all the difference.

Nutrition (per serving)

Calories: 280 kcal
Protein: 6 g
Fat: 8 g
Carbohydrates: 45 g
Fiber: 4 g

Serves: 6 | Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 60 minutes

Before You Start: Tips & Ingredient Notes

Don’t rush the mushroom sauté. Mushrooms release a lot of water initially and need time to re-absorb it and develop a beautiful golden-brown sear. This step builds the foundational flavor of the entire dish, so be patient.
Why toast the rice? Sautéing the raw rice grains in the oil and mushroom juices for a minute or two before adding the liquid is a game-changer. It gives the rice a nuttier flavor and helps keep the grains separate and less sticky after cooking.
The importance of a tight lid. Once you add the broth and bring it to a simmer, that lid should not come off for at least 40 minutes. Lifting it lets out precious steam, which can result in undercooked rice. Trust the process!
Fresh herbs are non-negotiable. While dried thyme can work in a pinch, the vibrant, bright flavor of fresh parsley and thyme is what makes this pilaf sing. They’re added at the very end to preserve their delicate essence.

How to Make Herbed Mushroom Brown Rice Pilaf

Step 1: Start by prepping all your ingredients. Slice the mushrooms, finely chop the shallot and garlic, and measure out your herbs and liquids. Having everything ready to go makes the cooking process smooth and enjoyable. You’ll notice that a little mise en place really helps you stay calm and collected at the stove.

Step 2: Place your large pot or Dutch oven over medium-high heat. Add the olive oil and butter. Once the butter has melted and the oil is shimmering, add the sliced mushrooms in a single layer if possible. Don’t overcrowd them—you might need to do this in two batches. Season with a pinch of salt and pepper. They’ll initially release their liquid; just keep sautéing until that liquid evaporates and the mushrooms become beautifully browned and fragrant. This should take about 8-10 minutes.

Step 3: Reduce the heat to medium and push the mushrooms to the sides of the pot. Add the chopped shallot to the center and sauté for 2-3 minutes until it becomes translucent and soft. Then, add the minced garlic and cook for just another 30 seconds until incredibly fragrant—be careful not to burn it! The aroma at this stage is just incredible.

Step 4: Now, add the raw brown rice to the pot. Stir everything together so that the rice gets coated in the oils and toasted in the pan for about 2 minutes. You’ll hear a faint crackling sound and the grains will start to smell nutty. This simple step is the secret to fluffy, non-sticky rice.

Step 5: Pour in the white wine to deglaze the pot. Use your spoon to scrape up all those delicious browned bits from the bottom—that’s pure flavor! Let the wine simmer and reduce by about half, which will only take a minute or two. This cooks off the harsh alcohol and leaves behind a lovely acidity.

Step 6: Carefully pour in the vegetable broth. Give everything one good stir, then bring the liquid to a lively boil. Once it’s boiling, immediately reduce the heat to the lowest possible setting and cover the pot tightly with its lid. Set a timer for 40 minutes. Do not lift the lid! The rice is now steaming, and we don’t want to let any of that heat escape.

Step 7: After 40 minutes, turn off the heat but keep the lid on. Let the pot sit, undisturbed, for another 10 minutes. This resting period is crucial—it allows the rice to finish cooking gently and absorb any remaining steam, resulting in a perfect texture.

Step 8: Now, and only now, remove the lid. The rice should look fluffy and all the liquid should be absorbed. Add the fresh thyme and parsley. Use a fork to fluff the pilaf, gently folding the herbs throughout. This helps separate the grains without making them gummy. Give it a taste and adjust the seasoning with more salt and pepper if needed. Serve it up while it’s warm and fragrant!

Serving Suggestions

Complementary Dishes

Simple Roasted Chicken — The juicy, savory flavors of the chicken are a classic pairing that lets the earthy pilaf shine.
Pan-Seared Salmon — The rich, oily fish provides a beautiful contrast to the nutty rice and herbaceous notes.
Sautéed Greens with Garlic — A side of kale or Swiss chard adds a pop of color and a bitter counterpoint that balances the meal.

Drinks

A Crisp Sauvignon Blanc — The same wine used in the recipe will echo its bright, acidic notes perfectly.
Earl Grey Tea — The bergamot in the tea is a surprisingly wonderful match for the earthy mushrooms and herbs.
Sparkling Water with Lemon — A simple, refreshing palate cleanser that cuts through the dish’s richness.

Something Sweet

Lemon Sorbet — Its sharp, clean citrus flavor is the perfect, light finish after the savory and earthy pilaf.
Dark Chocolate Almond Bark — A few pieces of bitter-dark chocolate with nuts provide a sophisticated, not-too-sweet ending.
Poached Pears — Warm, spiced pears feel elegant and continue the cozy, autumnal vibe of the main dish.

Top Mistakes to Avoid

Overcrowding the pan with mushrooms. If you dump all the mushrooms in at once, they’ll steam instead of sauté. You’ll end up with boiled, rubbery mushrooms instead of the beautifully caramelized ones we’re after. I’ve messed this up before too, trying to save time—it’s not worth it!
Lifting the lid during cooking. I know it’s tempting to check on the rice, but resist! Lifting the lid releases the steam that’s essential for cooking the rice properly. Trust the timer and let the magic happen inside the sealed pot.
Stirring the rice after adding the broth. You give it one initial stir to combine everything, and then you leave it alone. Stirring after that can break the grains and release starch, making the final dish gummy and sticky.
Using a weak broth. The rice absorbs the broth, so this is your main source of seasoning. A bland or watery broth will result in a bland pilaf. Use a broth you would happily drink on its own.

Expert Tips

Tip: For an even deeper umami flavor, use a mix of mushrooms. Try adding some shiitake or oyster mushrooms along with the creminis. Each variety brings its own unique texture and earthy note, creating a more complex final dish.
Tip: If you don’t have a tight-fitting lid, a simple hack is to place a piece of parchment paper directly on the surface of the rice and broth before putting the lid on. This creates an extra seal and helps prevent steam from escaping.
Tip: Make it a meal by stirring in a can of drained and rinsed chickpeas or lentils during the last 5 minutes of the resting time. They’ll heat through perfectly and add plant-based protein, turning the pilaf into a hearty main course.
Tip: For a richer, creamier texture, stir in an extra tablespoon of cold butter right at the end, after you’ve fluffed the rice. It will melt into a glossy, luxurious coating that makes the pilaf truly irresistible.

FAQs

Can I use a different type of rice?
You can, but the liquid and cooking time will change significantly. This recipe is specifically calibrated for long-grain brown rice. If you use white rice, you’d need to reduce the broth to about 2 ¼ cups and the cooking time to around 15-18 minutes. For short-grain brown rice, which is starchier, the texture will be much stickier and more porridge-like, which isn’t ideal for a pilaf.

I don’t drink alcohol. What can I use instead of white wine?
No problem at all! The best substitute is an equal amount of additional vegetable broth mixed with a tablespoon of fresh lemon juice or apple cider vinegar. This replicates the acidity that the wine provides, which is crucial for balancing the earthy flavors. The result will still be delicious, just a little less complex.

How should I store and reheat leftovers?
Let the pilaf cool completely, then store it in an airtight container in the refrigerator for up to 4 days. The best way to reheat it is in a skillet with a tiny splash of water or broth over medium-low heat, fluffing with a fork until warm. You can also microwave it, but cover it with a damp paper towel to reintroduce moisture and prevent it from drying out.

Can I make this pilaf ahead of time?
Absolutely, it’s a great make-ahead dish! Let it cool completely after cooking and then store it in the fridge. When you’re ready to serve, reheat it gently on the stovetop as described above. You may need to add a touch more fresh parsley after reheating to brighten it up, as the herb flavor can fade a bit.

My rice is still crunchy after the cooking time. What happened?
This usually means either your heat was too high, causing the liquid to evaporate too quickly before the rice could absorb it, or your lid wasn’t tight enough. Another possibility is that your brown rice is older and takes longer to cook. If it’s still crunchy, just add another ¼ cup of hot broth, put the lid back on, and cook for another 5-10 minutes on low heat.

Herbed Mushroom Brown Rice Pilaf

Cost Level $

Category Healthy Holiday Recipes

Difficulty Medium

Cuisine Mediterranean, fusion

Servings 6

Total Time 60 minutes

Dark Mode

Keep Screen On

Make this easy Herbed Mushroom Brown Rice Pilaf for a flavorful, one-pot side or vegetarian main. Perfectly fluffy with earthy mushrooms and fresh herbs. Get the recipe now!

Ingredients

For the pilaf:

1 ½ cups long-grain brown rice
450 g cremini or baby bella mushrooms (sliced)
1 large shallot (finely chopped)
3 cloves garlic (minced)
3 cups vegetable broth
½ cup dry white wine (like Sauvignon Blanc)
¼ cup fresh parsley (finely chopped)
2 tbsp fresh thyme leaves
2 tbsp olive oil
1 tbsp butter (or more olive oil)
salt and black pepper (to taste)

Instructions

01
Start by prepping all your ingredients. Slice the mushrooms, finely chop the shallot and garlic, and measure out your herbs and liquids.
02
Place your large pot or Dutch oven over medium-high heat. Add the olive oil and butter. Once the butter has melted and the oil is shimmering, add the sliced mushrooms in a single layer if possible. Don’t overcrowd them—you might need to do this in two batches. Season with a pinch of salt and pepper. They’ll initially release their liquid; just keep sautéing until that liquid evaporates and the mushrooms become beautifully browned and fragrant. This should take about 8-10 minutes.
03
Reduce the heat to medium and push the mushrooms to the sides of the pot. Add the chopped shallot to the center and sauté for 2-3 minutes until it becomes translucent and soft. Then, add the minced garlic and cook for just another 30 seconds until incredibly fragrant—be careful not to burn it!
04
Now, add the raw brown rice to the pot. Stir everything together so that the rice gets coated in the oils and toasted in the pan for about 2 minutes.
05
Pour in the white wine to deglaze the pot. Use your spoon to scrape up all those delicious browned bits from the bottom—that’s pure flavor! Let the wine simmer and reduce by about half, which will only take a minute or two.
06
Carefully pour in the vegetable broth. Give everything one good stir, then bring the liquid to a lively boil. Once it’s boiling, immediately reduce the heat to the lowest possible setting and cover the pot tightly with its lid. Set a timer for 40 minutes. Do not lift the lid!
07
After 40 minutes, turn off the heat but keep the lid on. Let the pot sit, undisturbed, for another 10 minutes.
08
Now, and only now, remove the lid. The rice should look fluffy and all the liquid should be absorbed. Add the fresh thyme and parsley. Use a fork to fluff the pilaf, gently folding the herbs throughout. Give it a taste and adjust the seasoning with more salt and pepper if needed.