My mother-in-law shared this dish with me. At family gatherings and barbecues, it is always provided. If you can’t find baby potatoes, you can use standard peeled and cubed potatoes.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 teaspoons butter
- 1 (8 ounce) package sliced fresh mushrooms
- ¼ cup chopped green pepper
- 2 tablespoons chopped onion
- 1 ⅓ cups water
- ⅔ cup white rice
- 1 teaspoon chicken bouillon granules
- ⅛ teaspoon salt
- 1 pinch garlic powder
- 1 pinch ground black pepper
Instructions
- Melt butter in a saucepan over medium heat; cook and stir mushrooms, bell pepper, and onion until tender, about 5 minutes. Stir in water, rice, bouillon granules, salt, garlic powder, and black pepper. Bring to a boil; reduce heat to medium-low, cover, and simmer until liquid is absorbed and rice is tender, 14 to 16 minutes.
Nutrition Facts
| Calories | 150 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 5 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 1 g |
| Sodium | 185 mg |
| Sugars | 2 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
Very delicious . Thank you.
This rice pilaf came out with a perfect texture and the mushrooms added a lot of flavor. I did use fresh garlic and instead of bouillon granules, I used a bouillon paste. I will use this recipe from now on.
This was very good. I went with Naples 34102 suggestions of using fresh garlic, baking for the full 20 minutes, using chicken base and white wine. It was a very nice side dish with baked whitefish.
I made this for Easter, and everyone loved it! A few changes include using a mushroom mix of portabella, shiitake and button. I included fresh garlic and sautéed with the onion, bell pepper and mushrooms. I used chicken broth instead of bullion cubes and reduced the amount of water based upon the broth used.
The picture for this dish does not say enough. I made this 3 times for 3 different people along with steak, fish and pork chops – it was the smash of the entree meal each time. Time for me to memorize this recipe and make it for my grandkids, that will put this rice dish to the test, I’m sure it will come out with 5 stars.
With a couple switches to the ingredients, this was amazing and family loved it. I used a keto bone broth instead, plus a cup of white white in addition to the water. I also used crimini mushrooms, and two tablespoons fresh bacon chunks.
Absolutely wonderful. Husband and I both were very delighted and happy with this recipe. My first time making a fresh mushroom pilaf/pilaf rice. Easy, delicious, and quick to make.
Pretty good. I threw in some pine nuts, which tasted awesome. I also used brown rice, so i added about 1/3 cup more water and had to cook it about thirty minutes longer. When it was done, I really wished I had made pork chops to go with it. Maybe next time, because I would definitely make this again.
Didn’t use green pepper, otherwise followed the recipe. Toasted sliced almonds takes this over the top.
Made according to recipe. My husband and I both loved it. Very tasty and very easy to make.
Best rice I’ve ever made. Omitted green pepper and increased mushrooms.
Very flavorful. I will absolutely make this again.
No changes!! Very good!
This was an excellent side dish. Made just as written with no changes. Thank you for a great rice and mushroom recipe!
I did not make any changes to the recipe and it worked well. I will definitely have this again.
Love this recipe. I make it at least once a month. Thank you.
I made this and loved it. I gave it only four stars because I thought it could have used more seasoning. Next time I make it I will add more (including salt), but it is still a delicious recipe.
I was surprised about how good this recipe was. I avoid eating white rice. I mostly eat brown rice. The time to cook it seems to be a little off, but I kept adding chicken broth until it cooked to my satisfaction. I will try this recipe again because the results were still good.
This recipe is really good and easy to make. i just substituted the white rice with black rice to add more nutritional value. I also used shitake mushrooms to add more flavor. I would definitely make this again!
This recipe is good. It is a different thing. Now, I did not really change the recipe, but replaced the powdered garlic with a clove of garlic that I cooked with the onion. As liquid I used chicken broth exclusively. I will make it again. NOTE: If making this for 2 people, be watchful that you might need 11/3 cup of broth or water and adjust from then as you see the rice absorb the liquid.
I made the following changes: 2 Tablespoons Vegetable Oil 2 Teaspoons Dried Parsley About 6 Fresh Green Onions coarsely chopped I used Chicken Broth instead of water SUPERB RECIPE