Mushroom Rice Pilaf Recipe

Fresh mushrooms make for a hearty mushroom rice pilaf.

Winter 2014

  • Easy to prepare, Mushroom Rice Pilaf is a savory complement to beef, lamb, pork or chicken.
    Photo by Fotolia/Martin Turzak

Yield: 8 servings

Mushroom Rice Pilaf


• 1 tablespoon plus 1 teaspoon butter
• 1 pound sliced fresh mushrooms
• 1/2 onion, finely chopped
• 2 2/3 cups water
• 1 1/3 cups uncooked white rice
• 2 teaspoons chicken or beef bouillon granules
• 1/4 teaspoon kosher salt
• Generous pinch of garlic powder
• Freshly ground black pepper, to taste
• Freshly squeezed lemon juice, to taste


1. In a saucepan over medium heat, melt butter. Add and cook mushrooms and onion until tender, about 5 minutes, stirring often. Stir in water, rice, bouillon granules, salt, garlic powder and pepper.

2. Bring mixture to a boil, then reduce heat to medium-low. Cover and simmer for 12 to 15 minutes, or until liquid is absorbed and rice is tender. Stir in lemon juice, to taste.

3. Transfer to a bowl and serve.

Looking for more out-of-the-ordinary Christmas recipes? Try some of our other Non-Traditional Holiday Recipes.

Subscribe today

Capper's FarmerWant to rediscover what made grandma’s house the fun place we all remember? Capper’s Farmer — the newly restored publication from the rural know-how experts at — updates the tried-and-true methods your grandparents used for cooking, crafting, gardening and so much more. Subscribe today and discover the joys of homemade living and homesteading insight — with a dash of modern living — that makes up the new Capper’s Farmer.

Save Even More Money with our automatic renewal savings plan!

Pay now with a credit card and take advantage of our automatic renewal savings plan. You save an additional $6 and get 4 issues of Capper's Farmer for only $16.95 (USA only).

Or, Bill Me Later and I'll pay just $22.95 for a one year subscription!

Facebook Pinterest Instagram YouTube Twitter

Free Product Information Classifieds

click me