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    Home » Recipes » Sides & Snacks

    Mushroom Brown Rice Pilaf (Vegan)

    Published: Jan 3, 2014 · Modified: Jun 21, 2022 by Lauren · This post may contain affiliate links · 9 Comments

    Jump to Recipe  ↓

    My husband and I have done a lot of conversing in our eight years together.

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    Our discussions run the gamut from the extremely morbid to the deeply philosophical. One of the many (and admittedly more mundane) topics that has arisen has been some variation of 'what food could you NOT live without' or 'you're stranded on a desert island and can eat one food for the rest of your life...'.

    While my husband's answer typically revolves around some sort of protein (usually eggs), I often vacillate between my beloved oats and brown rice.

    I looooooove brown rice. If this blog weren't called Oatmeal with a Fork, it might be dubbed something like 'Fire and Rice' or 'Not Without My Rice' or 'Dude, You Gonna Eat That Rice?''. Cauliflower proxies begone!

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    Having realized how few rice recipes are on this blog, I knew I needed to remedy the situation. This delicious pilaf is the perfect side to any meal. I'm not a fan of broths (buying them or making them), so I've used a combination of olive oil, mushrooms, and a bay leaf to add flavor without the extra work or cash.

    Print Recipe
    5 from 1 vote

    Mushroom Brown Rice Pilaf

    Brown rice, mushrooms, and peas combine to make this tasty side dish!
    Prep Time5 mins
    Cook Time30 mins
    Total Time35 mins
    Course: Side Dish
    Cuisine: Rice
    Servings: 4 servings
    Calories: 187kcal
    Author: Lauren Goslin

    Ingredients

    • 1 T . olive oil
    • 2 T . shallot or onion , finely chopped
    • ½ c . mushrooms (I use cremini), finely chopped
    • ¼ t . dried thyme
    • 1 c . long-grain brown rice
    • 1 ½ c . water
    • ¾ t . sea salt
    • ¼ t . pepper
    • 1 bay leaf
    • ¼ c . frozen green peas , rinsed and drained

    Instructions

    • Heat oil in a medium saucepan.
    • Add in shallot or onion, 1/4 teaspoon of salt, and pepper.
    • Saute for 2-3 minutes.
    • Add in mushrooms and thyme.
    • Saute about five minutes, until the mushrooms have released their juices and softened.
    • Add in the rice, and toast for about three minutes until fragrant.
    • Add in the water, and bring the mix to a boil.
    • Once boiling, reduce the heat to a low and cover the rice.
    • Allow it to cook for 25-30 minutes (covered), at which time the liquid should be evaporated, and the rice should be soft and plump.
    • Add the peas to the top of the rice and cover it for another five minutes (off the heat).
    • Season with the remaining salt, adding more if needed.
    • Remove the bay leaf, fluff, and enjoy!

    Notes

    Fat: 4.6 g  Carbs: 34.4 g  Sugar: 0 g  Protein: 3.4 g; Nutrition facts are based on using shallot and one teaspoon of bay leaf. Weight Watchers points (new system): 5

    Nutrition

    Calories: 187kcal

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    At my most allergic, brown rice and rice milk were among the foods I tolerated best, and that reigns true to this day. Lucky for me, I happen to love them both!

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    My hubby and I postulated that if we ever were stuck on a desert island together, at least we could make some semblance of fried rice with my chosen grain and his eggs. I think I could definitely live with that as long as he's there to partake with me. ♥♥

    What's one food you can't live without?

     

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    Filed Under: Sides & Snacks

    Reader Interactions

    Comments

    1. Olivia

      May 25, 2017 at 2:59 pm

      We had this with some honey glazed salmon from another site and it was the perfect compliment!

      Reply
    2. samantha

      January 07, 2014 at 4:35 pm

      Love the recipes.

      Reply
      • Lauren

        January 07, 2014 at 7:47 pm

        Thank you Samantha!

        Reply
    3. Lisa Maria Koßmann

      January 07, 2014 at 6:25 am

      I like nice and simple recipes like this one. As much as I admire (and sometimes try) the artsy creations many vegan bloggers show in their virtual cookbooks, I need meals which can be done in everyday life - this one will be added to my list immediately.

      Reply
    4. lucie

      January 05, 2014 at 11:20 am

      Oh, yum! Looks so warming and delicious! I deffinaley cannot live without oats, especially in winter! Loving your blog =]

      Reply
    5. Beth

      January 03, 2014 at 8:59 am

      Looking forward to more recipes!!!

      Reply
    6. Beth

      January 03, 2014 at 8:58 am

      Lauren, how were you tested for your allergies? Or is it a food intolerance? Curious as I have many GI problems and I'm unable to figure out what I can and cannot tolerate eating. Thanks so much!!

      Reply
      • Lauren

        January 03, 2014 at 9:49 am

        Hi Beth!

        The most recent (and helpful) tests I did were through the company BioTek. They have a vegetarian panel (blood test) that looks at about 100 foods, and I found it really helpful and reasonably priced. 🙂

        Reply
    7. Gabby @ the veggie nook

      January 03, 2014 at 6:50 am

      i loooove rice as well- I just made up some fried rice the other day and died and went to heaven. i'm not sure how i would choose between rice and oats though!

      delicious dish 🙂 love the rich savouriness rice brings to a dish!

      Reply

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    Hi there, I'm Lauren Goslin, and I've been a food blogger for over ten years. My goal with this blog is to show you healthy, lower sugar recipes that my family and I enjoy.

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