We love a good one-pot meal because it accounts for the dish factor. What is the dish factor, you ask? Less dishes to wash. I think you’ll like me for it. I also think you’ll like love this mushroom rice pilaf (plov). It has so many layers of flavor! It’s delicious, easy, and has simple ingredients.
The inspiration for this came from my husband, Vadim, who came up with the mushroom pilaf idea. The method is based on one of the most popular rice recipes on our site: Creamy Chicken and Rice (a major reader and family favorite, which you also must try).
1. Using a dutch oven or heavy bottom pot with tight fitting lid, over medium/high heat, add 2 Tbsp olive oil and 2 Tbsp butter. Add onions and sauté until translucent (5 min) then add sliced mushrooms and cook until liquid has evaporated and mushrooms are lightly golden (8-10 min). Add in 2 pressed garlic cloves and stir (1 min).
2. Add 1/2 cup white wine and cook until mostly evaporated (2-3 min). Stir in the rice then add 4 cups broth, 2 Tbsp butter, 1 tsp salt and a pinch of black pepper.
3. Bring to a boil then reduce heat to low, cover and simmer until rice is fully cooked through and liquid absorbed (15-18 min). Give the rice a quick stir and serve garnished with dill.
This mushroom rice pilaf (plov) has so many layers of flavor! It's delicious, easy, and has simple ingredients.
Using a dutch oven or heavy bottom pot with tight fitting lid, over medium/high heat, add 2 Tbsp olive oil and 2 Tbsp butter. Add onions and sauté until translucent (5 min) then add sliced mushrooms and cook until liquid has evaporated and mushrooms are lightly golden (8-10 min). Add in 2 pressed garlic cloves and stir (1 min).
Add 1/2 cup white wine and cook until mostly evaporated (2-3 min). Stir in the rice then add 4 cups broth, 2 Tbsp butter, 1 tsp salt and a pinch of black pepper.
Bring to a boil then reduce heat to low, cover and simmer until rice is fully cooked through and liquid absorbed (15-18 min). Give the rice a quick stir and serve garnished with dill or parsley.
* The Le Creuset French Ovens – made to last a lifetime and lovely too.
Can this be made with portabella mushrooms instead of white mushroom?
Can this be cooked ahead of time and reheated?
to use since I can’t get Basati rice here.
We have Mahatma brown rice & also black wild rice but the cooking directions both state it takes 45 minutes to cook so I didn’t want to chance it here.
I’ve been making a lot of recipes here from your site. This one is a recent hit. Amazing! I just had a silly question to ask😳 I’m a somewhat new cook and I just wanted to know how to incorporate chicken and beef into the dish. I wasn’t sure of the proper way to cook each and when to add it into the pot, timing, etc. Any suggestions? We all really like the flavor of this particular pilaf, so just wanted to know how to add that all in and what the correct flavoring should be of each meat so that it goes best with the flavors of the rice.
Do you have any ideas for how and when to incorporate let’s say, chicken breasts, into this particular dish? We absolutely love the flavors and wanted to throw some chicken pieces into it but I wasn’t sure how or when during the cooking process i should put the chicken in or how it should be prepared so that it tastes good in this dish, etc. Any suggestions u have would be greatly appreciated!
Thank you Lin for spreading the word and you are welcome 😀.
I’m so excited to try this recipe after trying your creamy chicken and rice, which was super yummy!
But I have one question, should the rice be rinsed and soaked before adding it to the mushrooms or not?
omg, this is so good! I am on second bowl of this, it’s so flavorful! Thanks Natasha!