October 31, 2016 — last updated April 12, 2022
Mushroom and Sage Rice Pilaf is an earthy and perfectly seasonal side dish full offall flavors. This dish is quick and easy to make and will become your new favorite rice dish. Earthy mushrooms give the rice a meaty bite along with fresh sage for great flavor that you can really make all year.
This is my go-to rice dish, especially for the colder weather months. It’s been my staple since 2016 and I just recently updated the pictures and added a step-by-step video.
Plain rice as a side can be, let’s say a little boring. This is where rice pilaf makes its grand entrance. What is the different between plain rice and rice pilaf? Read on…
Rice is just white or brown rice boiled in water and served plain. Pilaf is rice cooked in a flavored liquid that can have added meat or vegetables. It’s pretty versatile dish that will not only be perfect for fall or holiday side dish, you can customize according to the time of the year.Just flow with the seasons.
Toasting dried rice before boiling in liquid adds a lovely, slightly nutty flavor. I also prefer to use stock (vegetable or chicken) to cook the rice, because this is the only way you can really get flavor into the rice.
Above is that I recently served with the rice pilaf. As a suggestion, this would be a great alternative to your Thanksgiving or Christmas turkey. Stuffing is already included.
If you’ve made this Mushroom and Sage Rice Pilaf or any other recipe, please leave a comment below. I love to hear from my readers.
Yield: 4
Mushroom and sage rice pilaf with meaty mushrooms and fresh sage.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Ingredients
- 1 tablespoon vegetable oil
- 1 tablespoon unsalted butter
- 16 ounces (453 grams) mushrooms, sliced
- 1 cup (128 grams) yellow onion, finely chopped
- 1 garlic clove, finely chopped or grated
- 1 1/2 tablespoons fresh sage
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 1/2 cups ( 305 grams) long grain rice
- 3 cups (708 ml) vegetable or chicken stock
Instructions
- To a large sauté pan add the oil butter over medium heat.
- When the butter is melted and bubbling, add the mushrooms and cook until they start to brown about 10 minutes, stirring often. If they give off any liquid, cook until it evaporates.
- Add the onions and cook for about 8 minutes until they start to soften. Stir in the garlic, sage, salt and pepper, cook for 2 minutes. Add the rice and cook stirring for 5 minutes (this toasts the rice). Add the stock and stir. Bring to a simmer and cover. Cook for 15 minutes until the rice is tender.
Nutrition Information
Yield
4Serving Size
1/2 cup
Amount Per ServingCalories 209Total Fat 9gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 5gCholesterol 13mgSodium 788mgCarbohydrates 26gFiber 1gSugar 4gProtein 7g
This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.
Christmas Comfort food Dinner Ideas One pan dishes Rice Side dishes Thanksgiving Vegetarian
posted by Janette on October 31, 2016
9 Comments / Leave a Comment »
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Catherine — @ Reply
This is one of our favorite recipes, a go-to with roasted chicken thighs- so delicious!!
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Janette — @ Reply
Thank you so much for the feedback. It’s one of my favorites too 😊
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mira — @ Reply
Love it! Rice with mushrooms is my favorite! Sharing!
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Noor — @ Reply
Oh yum! Love love love these. I’m all over mushroom everything at the moment. Will be def be trying out this recipe.
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Julie — @ Reply
I make a lot of rice dishes as I like the creativity of it. This dish looks good.
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Lisa — @ Reply
First I’m glad to know you’re okay, and you’re a trouper for continuing on with this cooking session! But selfishly I’m sure glad you did! Mushrooms and sage go so well together, and this pilaf looks and sounds amazing!!!
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Janette — @ Reply
Thank you Lisa, the perils of the job 🙂
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Debi — @ Reply
This looks stupendous! I love mushrooms, and I think this would be great for Thanksgiving! I’ve been thinking about growing a sage plant, and this will give me a place to start using it! Thanks for the great recipe!
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Christine — @ Reply
I need to get to know sage better and cook with it more. This pilaf is making my mouth water!
9 Comments on “Mushroom and Sage Rice Pilaf”
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