Mushroom Rice Pilaf
This Mushroom Rice Pilaf recipe will take that plain box of rice in your pantry to the next level. It's full of fragrant flavor and will fit seamlessly into your meal prep routine.
Servings: 4
Calories: 212kcal
Equipment
- sauce pan
- skillet
- Cutting Board
- Knife
- cheese grater
- Rubber Spatula
- Measuring cups and spoons
Ingredients
- 2 cups vegetable broth
- 2 stalks sage
- 1 cup water
- 1 bag Garlic and Olive Oil Banza rice
- cooking spray
- 2 cups spinach
- 1 cup mushrooms
- ½ cup white onions
- ½ cup gouda cheese
- 2 tbsp light butter optional
Instructions
- Heat a sauce pan to medium heat. Then, pour in vegetable broth, water, rice, and fresh sage. Cook the rice according to the box/bag instructions.
- While rice is cooking, finely dice mushrooms, spinach, and white onion.
- Next, heat a skillet to medium heat and spray with cooking spray. Add onions and sauté for 3-4 minutes. Then, add mushrooms and spinach. Turn to low heat.
- The rice should be done soon. Remove excess liquid. Then, add cooked rice into the skillet and stir with a rubber spatula or mixing spoon. Option to fold in light butter here.
- Grate gouda cheese over the skillet and stir until melted.
- Serve with favorite protein or just eat it with a fork. It’s AMAZING!
Video
Notes
This hold up well in the fridge for up to 5 days. Make a batch (or double batch) and throw some cooked protein on top for lunches throughout the week. You could also freeze this in an airtight container or individual servings in Ziploc bags. Then, when you’re ready to enjoy, thaw and put back in the skillet to warm and crisp up a bit.
You can use regular rice instead of Banza rice if you'd like. Still follow the recipe as written.
Nutrition
Serving: 1 serving | Calories: 212kcal | Carbohydrates: 37g | Protein: 14g | Fat: 4g | Sodium: 662mg | Potassium: 166mg | Fiber: 7g | Sugar: 3g