Brown Rice Pilaf with Portobello Mushrooms

Portabello Mushroom and Brown Rice

I am always on the hunt for healthy and hearty side dishes that I can whip up alongside one of my weeknight dinners. My husband and I love mushrooms, so when I came across gorgeous fresh Portobello ones at the supermarket, my mind was set to incorporate them. Next, brown rice is filling and minimal work, so added that to the list. And lastly, a random selection of herbs {like scallions and parsley} as well as raisins are something I always have on hand, so I threw them in. Mix them all together, and you have a dish worthy of serving!


  • 2 teaspoons extra-virgin olive oil
  • 2 cups Portobello Mushrooms, sliced
  • 1/2 small onion, chopped
  • 1 cup long-grain brown rice
  • 2 cups water or vegetable broth
  • Salt and ground black pepper
  • 1/2 cup chopped dried fruit such as raisins or apricots
  • 1/4 cup chopped scallions
  • 1/2 teaspoon apple cider vinegar
  • 1/4 cup chopped fresh parsley {for garnish}


  1. In a medium saucepot, sauté mushrooms and onions in warmed oil over medium-high heat {for about 6 minutes}.
  2. Stir in rice, water or broth, salt & pepper to taste and bring to a boil. Cover, reduce heat to medium-low and simmer until the liquid is completely absorbed {about 45 minutes}.
  3. Remove covered pot from heat and let sit 10 minutes, then add dried fruit, herbs, scallions, and mix well.
  4. Transfer to serving bowl {here I chose the Michael Aram}. Garnish with parsley. Serve.

Want more side dish ideas? Find them in my “Sides” sections.

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  1. Your brown rice pilaf recipe lists Apple cider vinegar but yet it isn’t mentioned in the directions.
    Not clear when it is added or that it is a mistake and should be ignored.

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