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Mushroom Brown Rice Pilaf

Brown rice, mushrooms, and peas combine to make this tasty side dish!
Course Side Dish
Cuisine Rice
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 servings
Calories 187kcal
Author Lauren Goslin


  • 1 T . olive oil
  • 2 T . shallot or onion , finely chopped
  • 1/2 c . mushrooms (I use cremini), finely chopped
  • 1/4 t . dried thyme
  • 1 c . long-grain brown rice
  • 1 1/2 c . water
  • 3/4 t . sea salt
  • 1/4 t . pepper
  • 1 bay leaf
  • 1/4 c . frozen green peas , rinsed and drained


  • 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!


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


Calories: 187kcal